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There is no hard and fast rules about
making Curries. As they vary with the part of the Country in which they
are made and with the preferences of those who concoct them. In North
India they are, generally speaking, much milder than the South, and the
ingredients for the same sort of Curry may also vary with location.
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The beginner should be well advised
to use less Chilli, than the amount given in the recipes; if not pungent
enough, extra Chilli can be added to the Curry at the next attempt. If
preferred, use less fat and salt than stated quantities with non stick
pans, very little fat is needed and such Curries may be varied and enjoyed
by the keenest slimmer. If you have never made Curries, attempt the
simpler ones first these include Cauliflower Curry, Shredded Cabbage ‘Khichiru’,
Dhall Churchurre and Poorees, Samosas and Kachowries are also easy to make
and very tasty; nor is there any need to use all the Spices mentioned.
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Curry (or any) spices may be
purchased by the ‘Small Pack’ 100gr., 250gr., 500gr., or 1kg Pack. These
can be expensive, 100gr of any Spice goes a long way, however as only
small quantities are used in any recipe; if stored in airtight jars away
from the light, they seem to improve with keeping. The range of ‘Selected
Herbs and Spices’ are available in Hervey Bay, Maryborough, Eumundi,
Childers, Bundaberg and surrounding districts. They can be purchased, as
required, either whole or ground, and can be used as they are, need
neither grinding or roasting and are cheaper than those sold in shops in
small packs.
Indian names, are and can be
confusing, “Dhall” may be spelt “dal”, porees are also known as “puris”
and “bhajees”. The same food may be known by a different name in different
parts of the Country; for instances, “bhurtas” and “raitas” all have much
in common.
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