Curry Paste (And Health! Bastarding Health)

Continuing the accidental tradition of opening a blog post with mention of the weather I am sorry to say it’s been raining today. It’s also been sunny and clear today. And it’s hailed. It’s clear now, with a brisk, tear-inducing wind but as I need to go out again, once NewHuman wakes up from his afternoon nap (never in a hurry for that to happen, me) I can guarantee the heavens will open and pee freely upon me and him, ceasing only once we are safely home again. I think fondly of my friends and family at home in Western Australia fighting fires, moving livestock and putting out border fires and curse the rain that falls on me, wishing it would fall on them.

I start a new part-time work contract next week so this life of leisure I’ve had being stuck at home looking after NewHuman will have to be traded for one of proper clothes, adult conversation, intellectual thought, proper writing and filling in of useless databases and suchlike, and of public transport. IT’S GOING TO BE ACES. Poor NewHuman will be left at home with a nanny who, going by other nanny experiences when I did some work when he was younger, will improve on my parenting by about 100% and be all, you know, nice and considerate and stuff to him, thereby ruining all my hard work in trying to toughen him up.

I used to be scared of making curry paste but have discovered fairly recently it’s piss-easy to make and a whole lot more delicious than anything out of a jar. You just need to mine your no-doubt ignored back-reaches of the spice cupboard for some bits and pieces. And be prepared to stain the sides of your little whazzer-mincing-blending machine with tumeric. Apart from that, piss-easy.  Whatever you make should be fine to be stored in the fridge for a few days. Yum.

20140113-155842.jpg

Gather some spices. Unhelpfully for a cooking blog I can’t say I’m too specific about combinations and measurements but in general achieve something along the below lines. Basically if it smells good it won’t taste bad. Be brave.  Experiment.

I used, approximately,

For the frypan

2-3 tablespoons of coriander seeds

a good tablespoon of mustard seeds

a teaspoon of black peppercorns

a teaspoon of fennel seeds

2 tablespoons cumin seeds

For the blender

The above, once roasted (more on that in a sec, yeah?)

2 nice big white onions, ones that makes you weep tears like those of television evangelists when a victim has been cleansed of sin

1 teaspoon ground tumeric

some ground cinnamon, a teaspoon or so but bit more is nice if you like cinnamon

1 teaspoon paprika

1 teaspoon fenugreek (no more, be spare with this)

2-3 teaspoons of curry powder, for extra curryness

good 2-3 pinches of salt

dried chillis if you fancy it – I just use dried flaked chillis, a teaspoon

5 or so garlic cloves

curry leaves, 5 or 6

20140113-155900.jpg

In a frypan put the whole spices and curry leaves and toast, gently, for 3-4 mins or so – basically you’ll be able to hear the mustard seeds start to pop. When you can hear that, you’re done.  DO NOT BURN. IF YOU BURN YOU RUIN EVERYTHING.

Whazz the whole lot up in your blender with a good gloop of vegetable oil, tasteless as you can get.

20140113-155943.jpg

Yum.  Whazzed up toasted spices.

I have to turn mine out into a separate bowl at this stage as my blender is smaller than ideal but you can just leave it all in there at this stage, if you have a proper one.

Blend the onions, chopped, until it’s no longer recognisable as onion.  Really, really blended.  Add the garlic and whazzed up spices, and then the dry spices.  If you think it’s looking a bit dry, add some more vegetable oil.

20140113-155958.jpg

Decant into some kind of container.

Look!  Lots of curry paste. This amount will feed ten people.  For cooking, over a medium heat just fry off the curry paste for a good ten minutes at least, then add 3-4 tins of tomatoes (chopped) and some stock. Then simmer for ages, keep tasting…I’d also probably add 1-2 tablespoons of sugar whilst cooking. This makes an aces vegetable curry with cauliflower, butternut squash and beans being added for the last 20 mins or so.  Just before serving stir through a pot of creme fraiche and sprinkle the served up stuff with coriander because you’re a good middle class person and such things deserve a garnish.

20140113-160009.jpg

Love my dog. How cool is my dog?

Anyway, health. Me and the boyfriend have been on Health, Bastarding Health for a week now and I’m mad because I’m hungry all the time, because it’s working and so I must continue, and because I’m forced to cook and eat stupid things such as cauliflower ‘rice’ and zucchini ‘spaghetti’ which are then even MORE annoying by not being disgusting but actually kind of tasty. Not at all filling, obviously.  Anyway below is some cauliflower ‘rice’ stir fry. Was good but literally 5 mins after completing the meal I would’ve been able to swear dead I’d not eaten anything at all.

POINTLESS.

Right, I hear NewHuman complaining from upstairs, so it’s time for the rains to come down and us to head out.

20140113-160042.jpg

Advertisements

6 thoughts on “Curry Paste (And Health! Bastarding Health)

  1. Paula Steel says:

    Yum! It was sooo good when you gave it to us, one day I will try make it! X

  2. narf77 says:

    “How to make curry paste with the dry husks you have been saving from the collection that you inherited from your mum (who inherited them from HER mum) at the back of the cupboard” an excellent tutorial ma’am! The weevils will be sad to lose their forever home but whatchagonnadoeh? Sometimes there has to be collateral damage and a few little added protein components aren’t going to hurt the flavour profile. Nanny time eh? I know it almost killed me when I had to leave my eldest daughter with a day-care centre (had to go back to work, my ex decided to chuck his job and someone had to earn some cash…) when she was a month old. At least you and new human proper know each other now and he won’t associate his nanny with “mum” which can be both confusing and a bit crazy at the same time. Going to save and share this recipe. I am even going to Pin it so that everyone else can turn their husks into something tasty. They should give you a medal for finding a use for old spices and making space on cupboard shelves. I hope your transition back to the workplace is smooth, easy and pain-free and that your useless databases all behave themselves and come to the party. Read about those fires in Perth…sucky 😦 . When the temperature hits 30 in Tassie, you know the mainland is sweltering bigtime. Ok, off to pin this tasty huskiness 🙂

    • b-kom says:

      Thank you – am sure it will all be fine!

      • narf77 says:

        It will be awesome. My daughter is now 26 (next week) so managed to survive…she is an excellent cook, she is a draftsman, she pays all of her bills…what more could you want in a child? Compared to her younger sister who was breast fed for an eternity and who was mothered by moi at close proximity till she headed off to kindergarten and who has been known to be completely obnoxious, I think that daycare might have been the clever option 😉 . Sorry…I have to admit I stole that image of The Dog. Can’t help it…Earl makes me pin them on the fridge.

      • b-kom says:

        NewHuman survived just fine when I did a couple of month’s work back when he was 9 weeks old so am sure he’ll be even more fine now…..and no worries on the photo-stealing. I’ve told the dog she’s now famous. She’s pleased…..

      • narf77 says:

        So is Earl he has a BIG crush on The dog ;).

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: