I ran out of curry powder and didn’t even notice.
And then I forgot to salt the fish.
And yes, it is a big deal. We eat mostly rice and curries.
Luckily, I am a good cook. No, scratch that, I’m a damn good cook. And I still have red chiles, black pepper, cumin, coriander, turmeric, garlic, green chiles, garam masala and other such things with which to make fud.
Although this is also in jest partially. I’m just… shocked that I allowed this to happen. And I must share my sorrow and shame.
On a more serious note.I can make my curry powder from scratch. That’s why the day isn’t a total loss and I don’t have to commit ritual suicide. However. I’m lazy and like to use the curry powder I can get here. Although I do also make it from scratch. The blend we buy is a really really good base.
Because, you see, I’ll mix it with red chili powder, pepper, cumin, coriander, ginger, garlic, green chiles, cilantro, lime, turmeric, tamarind, goraka, cloves, cinnamon, or… Or a combination thereof. It’s more accurate to say that our curry powder provides a nice blended background. At its plainest, it might be curry powder, salt, and coconut milk with fish. Or perhaps curry powder, yellow mustard, honey, salt on chicken. Or curry powder, red chili powder, salt on fish. But it’s usually got other stuff added to it.
There’s also roasted curry powder, which goes best with meat or mushrooms or eggplant.
But then, as you know, there are so many ways to mix curry powder that the list is almost endless.
Now. I should probably explain Goraka.
I’ve only seen the jar with the paste and it has a picture on the front of something that looks like a gourd, but this is Sri Lanka, so there may be a lot of creative license taking place. It’s black and it’s kinda bitter & sour. I use it when I’m making hot & sour fish with red chili pepper, black pepper, turmeric, salt, cumin, and lime, for example. I got it when I thought I was picking out tamarind (had just ran out) and wasn’t paying attention to the labels but just to the color of the contents. 😀