This week's column is written by Chef Tony Rechsteiner, who has been a chef for 39 years. Originally from Australia, he is a Certified Chef de Cuisine (C.C.C.) and instructor in CNC's Professional Cook Program.
Curry Leaves
Curry leaves are as important to Asian foods as bay leaves are to European cuisine; they are not interchangeable though.
Curry leaves are highly aromatic when fresh, with an unmistakable taste and aroma. Dried leaves are inferior but in this part of the world that is all that is available usually.
Used in South Indian kitchens, curry leaves are normally fried or sauted with onions and spices at the start of the cooking process. They can be used whole and then taken out before service if desired or they can be chopped into a paste in a food processor with some water added to help with the blending.
Curry leaves are most commonly used in curries, but can be added to other dishes as well; chutneys being the next most common use. Teas or infusions are used as well, but the flavour can be overpowering for some people.
Dry Meat Curry
Serves 4 to 6 can be made with lamb, beef or pork your choice/preference.
Ingredients
25 ml Vegetable oil
1 large onion, thinly sliced
30 g fresh ginger, (crushed/chopped finely)
4 cloves garlic, prepared the same as the ginger
6 - 8 curry leaves, if dry put in a couple more
50 ml extra hot curry paste
15 ml/ 1 tbsp chili powder
5 ml five spice powder
5 ml turmeric
5 ml salt
1 kg lean meat, cut into medium cubes
175 ml thick coconut milk
Chopped tomato and cilantro for garnish
Method
1. Heat the oil in a large heavy bottomed saucepan. Fry the onion, ginger, garlic and curry leaves till the onion is soft, stir occasionally. Stir in the curry paste, chili, five spices, turmeric and salt cook for a few minutes stirring often.
2. Add the meat and stir well over medium heat, to seal and brown the meat. Keep cooking and stirring till the oil separates. Cover and cook for approx 20 minutes.
3. Add the coconut milk, mix well and simmer till the meat is cooked. Near the end of cooking remove the lid and reduce the liquid. Skim off any extra oil that may have risen to the surface.
Garnish with the tomato and cilantro, serve with rice, and Naan bread.
