The art of curry

For a curry specialist, spices are what the palette is for a painter. In fact, preparing curries is an art, a creative endeavor whose limits are only set by the chef's ability to balance flavors and textures. But don't be intimidated by "creativity"; once the basics are understood, creating a curry, even one of your own invention, is simple, like drawing. Of course, we are talking about quality curries, made with top-notch ingredients, certainly not the curry found on supermarket shelves. It is clear, therefore, that curry is a blend of different spices, expertly put together following a recipe that is never set in stone but evolves according to needs, changing customs, and the spread of this way of cooking. Curry originated in India under the guidance of Ayurvedic indications regarding spice blending. Today, thanks to research, we know that many spices increase their therapeutic power when combined with others. The most famous example is black pepper, which, when taken together with turmeric, significantly increases its absorption. The Ayurvedic tradition, 6000 years ago, was already aware of this and passed down this way of cooking. The most classic curry, the one we are all used to, is Madras curry, originating from the eastern coasts of India. Over the centuries, non-Indian countries that adopted the custom of creating curry modified the preparations to reflect local gastronomic practices. Javanese curries are richer in turmeric and citrus, while Thai curries are more flavorful and enticing. Even in India, the taste of curry changes as you move across the national territory. The people of Punjab in the north consume less spicy curry, highlighting cardamom, anise, nuts, raisins, and yogurt, while the Tamil populations of southern India usually prepare particularly spicy curries based on mustard seeds, tamarind, curry leaves, and chili. BASIC RULES FOR PREPARING CURRY DISHES Curry dishes are prepared by slowly cooking meat, poultry, fish, seafood, or vegetables in a spiced liquid, very similar to the French method of cooking in a wine and herb broth. You can choose a curry with whole, unground spices, like Goa curry, or one of the many powdered curries in Terza Luna's selection of oriental spices. 1. If you have fresh ingredients like garlic and onion, start with the classic sauté until they soften, you can also add chili and ginger. 2. Add the curry powder (not the common supermarket curry!), you can also add other fresh spices at the cook's discretion. Everything must be done over very low heat, the goal is to blend the spiciest spices and merge them into a single flavor. 3. Then add the main ingredient (legumes, potatoes, vegetables, rice, or meats) and enough liquid to cover. Cook everything according to the cooking times of the main ingredient. 4. You can add a thickener such as coconut milk, yogurt, Indian butter ghee, Indian legumes, lemon juice, or tamarind paste. 5. If you wish, you can finish by adding more powdered spices to your liking. If you have little time, you can create quick sauces with oil, yogurt, Bangkok green curry, or coconut milk and Javanese curry, with which you can season your rice dishes, salads, and soups. It is important to emphasize that cooking at high temperatures will alter the therapeutic properties of the spices, changing their molecular structure. Therefore, slow cooking or even adding the spice raw or at the end of cooking is preferable. Whatever you do, remember that when it comes to combining spices, there are no strict rules. Let yourself be guided by intuition and take it as an art, where you have fun creating and become more skilled with practice.