Have you been using any unsual ingredients in your curries?
I was thinking about using wine in curries?
Obviously wine is used in meat very often in other cuisines, so I was wondering about something special with lamb. Perhaps it could be marinated in red wine before a jalfrezi or perhaps some white wine could be used before a thai curry.
What do you reckon?
Ben..;-)
Wine is used in Indian in many curries. The most popular being the Vindaloo from the Portuguese which is where the 'vin' comes from. The Moghuls also used wine in their dishes, mainly white in their creamy curries.
Marinading meat in wine is an excellent idea, see my Pasanda recipe for a good tip. I personally wouldn't use wine in Thai curries as the flavours are too delicate and it may overpower it.
I love your curries in their true form. I have been using them regularly for 3 years. I love adding more than one meat or prawns to the dishes and cram them full of vegetables. I even put okra in one once just to see what it would be like. It was okay.
So in something that was perhaps not as light / creamy, would you still recommend white wine or do you think red might give it a fuller flavour and complement the curry more. Instinctively I would think red but I'm not entirely sure how it might work with a) the lamb and b) the curry.
Ben.