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Curry in a Hurry When I was growing up, curry was for company only, which made me think it was complicated to make. I have always adored its pungent aroma and wallop of f lavor, and cooks have discovered that curry powder’s rich, heady f lavor has many uses. I recently took out my mother’s splattered “Curried Chicken” recipe card and set about transforming it into a delicious everyday meal that is still worthy of guests. I switched from chicken to shrimp and the transformation was easy. It takes no time to peel and devein a pound of fresh shrimp, and even less time to sauté it. For best f lavor, start with a new jar of curry powder. Curry powder is a blend of many spices associated with the cuisines of India and Southeast Asia. The f lavor, the heat, and the color of curry powder vary, but the most common components include turmeric, coriander, cumin, red pepper and fenugreek. Curry powder comes in

Madras curry powder. two styles ~ standard and Madras, which is the hotter of the two. Authentic Indian curry powder is ground fresh daily, or at least every few days, but commercial powders can stay on the store shelves for months. For optimum f lavor, purchase your curry powder in small quantities and replace it each year. Store it in the refrigerator or freezer, and never over your cooktop. Curry is delicious in soups and salads. The Quinoa and Grape Curry Salad is higher in protein than all the other grains and is 57

January 2014 ttimes web magazine  

January 2014 Tidewater Times

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