While curry tends to conjure up images of India, where indeed it originated, it has spread over a wide geographic area, taking a character of its own in every country. Perhaps, one of the best known examples of this phenomenon is chicken tikka, now considered one of Britain's national dishes. Much like the Maltese stuffat, an authentic curry (which is essentially a stew) depends on who's making it. Indeed, like Mediterranean cuisine, curries rely on which produce is available locally and religious and cultural traditions. The world of curry may thus seem fairly complicated to the novice, and this is why this book is a personal favourite. While there are many recipe books on the market, Curry follows the journey of this cuisine from India to Africa and beyond.
Written by nine chefs and food writers, the recipes span many regions and traditions. Each set of recipes starts with the basics, a brief culinary history of the region and, more importantly, a solid introduction to the raw materials and how to use them. Very often, people are put off by the list of seemingly exotic spices required in a curry and the authors do a good job of demystifying spices.
The important thing with curry is balance - making a curry is an art, a question of learning how to balance the different ingredients and tease them into yielding a dish that delights the senses. Curry, in whatever form, is a very sensual experience.
The Maltese cook might wonder how many ingredients can be procured in Malta. The answer is quite a lot and one would do well to start the search in San Gwann. Spices aside, meat and most vegetables can be bought from any shop. No special equipment is required either, besides good quality pots and pans, a ceramic mortar and pestle and a spice grinder (a coffee grinder is equally effective but if you use it for grinding spices, you cannot use it for coffee afterwards).
The dilemma then is choosing one from over 150 recipes. Do you wish to travel to India, Pakistan, Cambodia or Indonesia? Or perhaps Africa or the Caribbean? The recipes require varying levels of skill and cooking methods. Some curries require simple simmering in a spiced broth, others may require frying, pot roasting and braising all at once. The key is to start with the basics and work your way up. If you are short of time, you can always buy naan, roti and chapati from a shop - you do not need to make everything from scratch.
However, I strongly recommend not cutting corners when making pastes and spice mixes. Stay away from anything in a jar and opt for fresh spices and herbs. The taste is completely different - in the best possible way - and the end result will be free from preservatives. Bear in mind that many curry pastes can be easily stored for future use. The other great thing about curry is that it tastes better the next day. Busy cooks should double the recipe amounts and reheat when needed.
Although most recipes contain meat, there is a good selection of good vegetarian recipes. Cheera moru curry, made with spinach and yoghurt, is a favourite and ideal on a warm day. The other recipes offer many inventive ways to cook chicken and pork and, for the more adventurous, duck (try your local butcher or an Asian shop) and goat (try a halaal butcher). And lest one thinks rice is boring, there are many ways to prepare and dress this humble grain.
In short, this book has much to recommend it. The recipes are easy to follow and key techniques are explained in an easy step-by-step format. Mastering the art of curry has never been easier.
• Ms Vella Gregory is an archaeologist and devoted foodie. She really loves ancient artefacts and curry.
• A review copy of this title was provided by Books Plus of Bisazza Street, Sliema.
Written by nine chefs and food writers, the recipes span many regions and traditions. Each set of recipes starts with the basics, a brief culinary history of the region and, more importantly, a solid introduction to the raw materials and how to use them. Very often, people are put off by the list of seemingly exotic spices required in a curry and the authors do a good job of demystifying spices.
The important thing with curry is balance - making a curry is an art, a question of learning how to balance the different ingredients and tease them into yielding a dish that delights the senses. Curry, in whatever form, is a very sensual experience.
The Maltese cook might wonder how many ingredients can be procured in Malta. The answer is quite a lot and one would do well to start the search in San Gwann. Spices aside, meat and most vegetables can be bought from any shop. No special equipment is required either, besides good quality pots and pans, a ceramic mortar and pestle and a spice grinder (a coffee grinder is equally effective but if you use it for grinding spices, you cannot use it for coffee afterwards).
The dilemma then is choosing one from over 150 recipes. Do you wish to travel to India, Pakistan, Cambodia or Indonesia? Or perhaps Africa or the Caribbean? The recipes require varying levels of skill and cooking methods. Some curries require simple simmering in a spiced broth, others may require frying, pot roasting and braising all at once. The key is to start with the basics and work your way up. If you are short of time, you can always buy naan, roti and chapati from a shop - you do not need to make everything from scratch.
However, I strongly recommend not cutting corners when making pastes and spice mixes. Stay away from anything in a jar and opt for fresh spices and herbs. The taste is completely different - in the best possible way - and the end result will be free from preservatives. Bear in mind that many curry pastes can be easily stored for future use. The other great thing about curry is that it tastes better the next day. Busy cooks should double the recipe amounts and reheat when needed.
Although most recipes contain meat, there is a good selection of good vegetarian recipes. Cheera moru curry, made with spinach and yoghurt, is a favourite and ideal on a warm day. The other recipes offer many inventive ways to cook chicken and pork and, for the more adventurous, duck (try your local butcher or an Asian shop) and goat (try a halaal butcher). And lest one thinks rice is boring, there are many ways to prepare and dress this humble grain.
In short, this book has much to recommend it. The recipes are easy to follow and key techniques are explained in an easy step-by-step format. Mastering the art of curry has never been easier.
• Ms Vella Gregory is an archaeologist and devoted foodie. She really loves ancient artefacts and curry.
• A review copy of this title was provided by Books Plus of Bisazza Street, Sliema.