My Curry Experiment

A couple of years ago, when I was living in Singapore, I got over my fears of being poisoned by “the enemy” and tried some Indian Muslim food at a hawker center in Pasir Ris.  Indian food basically means curry.  There’s a lot of different types, but all the curry I had was delicious!  I finally got tired of reminiscing about how great the curry was and my wife and I decided to try our hand at making curry ourselves.

Curry Time

Curry Time

Curry Time

Curry Time

Curry Time

After a little trial and error we finally got it down right, using a recipe from a local Indian spice store as a guide.  It was a lot of fun and it’s great to know that we can throw together some curry whenever we want.  It’s amazing how many different types and how great a quantity of spices go into one meal.

I wonder how the first Europeans felt when they got to India and tried the local food?  I mean, obviously they loved it, or the spice trade wouldn’t be what it is today, but what I’m getting at is, were they surprised?  Shocked?  Amazed?  Or did they not like it at first and then it grew on them?  I suppose I’ll research that when I have time, but for now, I’ll just enjoy the goodness that India’s spices create.

6 thoughts on “My Curry Experiment

  1. Don't hesitate to ask Ron. I'm more than happy to mail you any spices you might be missing. They're cheap here. 2 or 3 bucks for a big bag. My email is on the contact page.


  2. I agree. Everyone has their own sense of taste. I'm not sure what I'm trying to make my curry taste like. Maybe a memory of some good curry I had once? The curry I made was fried in extra virgin olive oil, which made me feel a bit better about it. It also had coconut milk in it. I like your suggestions. I'm going to do some research to see what other types of curry I can make. I don't know why, but ever since I had curry, I'm more interested in Indian food in general.


  3. Curry is not a matter of taste, but a matter of passion. Passionate people would naturally love curries as they would also love a great conversation, great sex, or a great challenge. As for your curry, it looks good. But as for 'getting it right', that depends on how passionate a person you are. A curry that 'might be right' for a chinese would not 'be right' for me. Like an Indian friend once said to me, 'if my head doesn't sweat profusely when i'm eating the curry, then it isn't right'. Hence, for instance, i do not take chinese recommendations for where i might find a good curry/byriani. They, after all, think 'hor fun' is a great dish. The point here is that what one is used to would determine their understanding and appreciation of a good curry. By the way, curries can be a great healthy dish, and if you want it so, you'll need to leave out the frying, oil, ghee, tamarind, coconut milk – if you use any of these. For the 'sweet' touch, you can stick in carrots, tomatoes, and even orange juice (my personal recipe…which would reduce the need to add too much salt). Curry powders also vary. The ones you get in singapore are diluted or badly mixed rubbish. But you'll probably get good ones in the u.s. V, my companion here in the UK (chinese girl from SG) makes great and 100% healthy curries which more than beats the best curries i've tried in any shop in singapore in terms of taste. No frying, low salt, and none of the above bad stuff. To make thick curries without too much stuff floating in it, you can try blending items like tomatoes, onions, chillis, and especially dried chillis which adds a 'musky chilli' taste to it instead of the sharp bite of normal chillis. Lemon can add a touch of 'sour' to it, and is especially good for fish curries.Anyway, i'll leave it at that for now. My diet now comprises a mix of Italian and Indian. I find that both go well without one overwhelming the other provided we do the right balance. One of my childhood ambitions was to be a chef actually. I love the fusion possibilities of various cultural cuisines. No surprise there i suppose.


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