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It's coming—it's almost here! National Clean Out Your Refrigerator Day. We must take this as an opportunity to prepare for that looming moment when we have to fit a 20-pound turkey, five vegetables, four sauces, three salads, and two pumpkin pies—all into that same impossibly small refrigerator.
We know. We shouldn't spoil a conversation about curry by introducing the subject of leftovers. But we need to start practicing so we can handle the flood of leftovers that will soon confront us. And to tell the truth, some leftovers just beg to be curried.
But first, curry. Curry is a spice mixture, the flavor of which depends on the choice and proportion of spices involved. Most commercial curry powders contain some 6-12 spices, and range in flavor from mild to fiery, simple to complex, sweet to slightly bitter. Fresh is always best, though, and it's easy to make your own. Here is a recipe for a freshly-made garam masala, one of China's favorite curry powders.
Garam Masala
2 tablespoons cumin seeds
2 tablespoons coriander seeds
2 tablespoons cardamom seeds
2 tablespoons black peppercorns
1 tablespoon ground nutmeg
1 tablespoon caraway seed
1 tablespoon fennel seed
1 (3-inch) stick cinnamon, broken up
1 teaspoon whole cloves
Toast all ingredients except for the nutmeg in a heavy skillet (no oil) over medium-high heat. Stir and shake occasionally for about 8-10 minutes, until the spices turn somewhat darker and become fragrant. Cool completely. Divide into three batches. Grind to a powder in a coffee grinder or spice mill. Store in an airtight container in a cool, dry place.
To use:
Starting with small amounts and tasting as you go, add this curry powder to those leftover vegetables and chicken, along with some chopped onion, apple, celery, raisins, almonds, and coconut. Serve over hot rice, remembering that you're in training for the Big One, which is coming up in just over a week.
For more curious curries:
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