No Hurry For This Curry, by Shinae.

Posted on September 20th, 2011 by Jess Causley

Michael from The Curry Traders came into the shop a few weeks back now, he came with a fabulous little package- There is a rumour going around that the Curry Traders idea came after a dinner party when guests asked Michael how to make a Curry he had made for them, he created small packages of just the right amount of spices for them, the idea worked and now Curry Traders does exactly this, just for a few more people than his dinner guests.

The Curry Traders were featured in Feast’s first issue last month under the titles of ‘leader of the Pack’, and I would definitely agree! This idea is starting to take off, it’s making a a curry from scratch without having to hunt for each individual spice, without the mess, Curry Traders even go so far as to write you an ingredients list, and talk you through the process step-by-step.

There are um-teen number of kits offered to us but I am going to tell you about the one that I made last night, Bangladesh Prawn… I’m in Yamba, I have to go with the Yamba Prawns, right?

I gathered together my extra ingredients from the deli- garlic, ginger, lemon, organic crushed tomatoes, vegetable oil, onions, salt, pineapple, coconut milk and coriander. And went down to the Mariner to get some yummy Yamba Prawns, home I rode on the bike and straight to the kitchen I went to let the process begin (not without pouring a glass of white first).

First up there is a little preparation, peeling, chopping, dicing, grating, crushing, juicing- as long as you can read and handle a blade you will get through it without a sweat, then comes the method- each little sachet of spices come numbered it’s all pretty straight forward.

Garlic, ginger, lemon juice, prawns and bag 2 into a bowl, give is a good toss through and into the fridge for twenty minutes. Roast bag 1 in a dry fry pan until aromatic, Grind contents of bag 3 in mortar & pestle.

Then the cooking begins- onions & salt in a large saucepan for ten minutes, then add the tomatoes, continue to stir through adding bag 1 and bag 3, cook for ten more minutes. Then you allow it all to cool down  and blend it all up, adding a bit of water to thin it out. After this, return the now processed mixture to the saucepan and begin to warm it again, adding the rest of the lemon juice and pineapple. Allow to simmer for about five minutes and add the coconut milk, then bag four and finally the prawns (it will take about 5 minutes for them to cook through).

I followed the instructions and served my ‘home-made-from-scratch (I’m so very proud of myself) curry’ with rice and coriander and it was DE-LI-CIOUS. Seriously, this one is a must do- not only do you feel wonderfully proud of yourself for having the ability to make a fresh curry¬† from a little bag of spices (thank you Michael for measuring us out the perfect mix) but it really is a delightful tasting, satisfying and humbling meal to share. It’s nice to see and touch and smell all the fresh spices, when you get the packet mix spices you really have no idea what is in inside, with this you get to understand more where all of the deliciousness comes from, I love it!

Do try this one at home, you certainly won’t regret it. You can be your own little master chef now thanks to Curry Traders.

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