Curry Powder and Curry Paste / Shrimp Korma Recipe
Both are blends of many spices, but they are
used differently. Dry curry powder cannot be fried in hot oil because it
burns and turns acrid, so it must be added to foods that are already
simmering in liquid.
For fried dishes it is best to use a curry
paste. A large variety of good quality Indian curry paste, with regional
flavors, is available in leading supermarkets. Experiment with them in
casseroles and soups and decide which you prefer.
Southeast Asian curries, which derive mainly
from southern India, will often have fresh ingredients such as lemon
grass, sweet basil, galangal (an aromatic root of the ginger family) and
garlic added to the ground spices.
Shrimp Korma Recipe
Ingredients: (Serves 4)
12 large green tiger shrimps, peeled
1 teaspoon ground turmeric
2 tablespoons vegetable oil
2 tablespoons chopped onion
1 teaspoon grated ginger
1 tablespoon seedless raisin
1 tablespoon ground almonds
2 teaspoons sugar
300 ml natural yoghurt
1 teaspoon salt
For the spice blend:
1 teaspoon ground cumin
2 teaspoons ground chili
1 tablespoon ground coriander
3 cardamom pods, crushed
Devein the shrimps, rub them with turmeric
and leave for 30 minutes. Meanwhile, make up the spice blend with a
teaspoon or so of cold water and stir to a soft paste. Heat the oil and
fry the onion and ginger for a minute until they have just softened. Add
the spice blend and fry for a further 2 minutes.
Add the remaining ingredients except the
shrimps and simmer for about 10 minutes until the sauce thickens. Add the
shrimps and cook for 5 minutes, or until pink.