"The aim of the course is not to teach one specific recipe, although we were sent home with a nifty recipe card as a reminder, but to teach the skills of curry making so that you can make it home by ear. We started with instruction and the opportunity to butcher a chicken, while the French have the method you will be used to from your butcher's. This method resulted in smaller pieces that promised to cook evenly."
"We then bloomed our whole spices in oil, with the choice to choose and pick which ones we wanted and then softened an enormous volume of onions, the real secret to a good curry. Only once these onions were golden, which I was tasked with achieving armed only with a roaring gas stove and a large metal spoon that left me with a blister from the heat and stirring, could we add the blitzed garlic and ginger and the rest of the spices."
"These were all held in a masala dabba, a metal tin with individual compartments for easy access to each spice. Then the chicken and blitzed tinned tomatoes were added. This base could then be used in the southern Indian sty"
A curry workshop at Kokum in East Dulwich teaches heavy-duty Indian cooking through practical skills rather than a single fixed recipe. Participants butcher a bone-in chicken, then bloom whole spices in oil and soften a large quantity of onions until golden. Garlic and ginger are added along with chosen spices from a masala dabba, while salt and chilli remain standard options. Blitzed tinned tomatoes and chicken are incorporated to form a curry base that can be adapted at home. The workshop emphasizes learning by ear and technique, supported by a take-home recipe card.
Read at www.london-unattached.com
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