Tuesday, March 13, 2012

Curry Chameleon (Cricket Player, Not Included)

If my soul had a smell, it would be curry. I grew up in a curry kitchen—evenings scented with the bright Jamaican curry powder that bathed everything from kosher chicken to fresh goat meat. As I got older, I realized that curry had many attitudes. In Madras, India, it’s an earthy, sweet opus of coriander, turmeric, cumin, cloves, cinnamon, nutmeg, and other spices. Trinidad’s interpretation of curry is very similar to India’s. However, cooking curry takes patience and skill. The more complex and authentic the curry powder, the more you literally have to cook the powder. If not, the flavor is insipid. The Jamaican curry powders that are on most grocery shelves are easy to work with it and don’t require much cooking, but they also lack that depth of complexity you find in Indian curry. Pairing up wine with curry is an adventurous feat. The 2009 Macchia Bodacious Petite Sirah is perfect for Indian-style curry. Chilled it in the fridge for about fifteen minutes and a tall, dark and handsome cricket player emerged from the bottle with its brawny, blueberry jam aromas. There also flavors of blackberry chutney, anise and cloves that are ideal for curry goat (Jamaica) and lamb curry (India). Unfortunately, the cricket player was not included lol   

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