DAILY DOSE OF ART

As prescribed by Paulina Constancia

Indian Curry Udon

Today we are going to make ‘edible art’ — the art of fusion cuisineWe will bring together something of India – curry- with something of Japan – udon (normally served as a soup or  teriyaki stir-fry dish).  But first let’s  learn more about the origins of “curry”.

“Indian Curry Udon”
Indo-Japanese Fusion Cuisine
by paulina constancia
Etymology.The word “curry” is an anglicised version of the Tamil word kari (கறி) meaning ‘sauce’,which is usually understood to mean vegetables/meat cooked with spices with or without a gravy.(Source)

…….

The term curry itself isn’t really used in India, except as a term appropriated by the British to generically categorize a large set of different soup/stew preparations ubiquitous in India and nearly always containing ginger, garlic, onion, turmeric, chile, and oil (except in communities which eat neither onion or garlic, of course) and which must have seemed all the same to the British, being all yellow/red, oily, spicy/aromatic, and too pungent to taste anyway”. (Author:Brent Thompson/Chile-Heads mailing list posting)

The spread of curry beyond its home in the sub-continent is inextricably linked to the presence of the British Raj in India. Army personnel and civil servants acquired a taste for spicy food whilst in India and brought their newly found dishes home (or to other parts of the Empire) with them. The British adapted the local dishes to suit their own tastes. Mulligatawny soup, for example, is an Anglicised version of its more pungent Indian forbear which was actually a type of sauce. Similarly, kedgeree was originally a rice and lentil dish but was adapted by the British to be a breakfast dish containing fish.

In terms of modern history the popularity of curry in the UK and elsewhere is surely linked to the rise of the “Indian” restaurant. Yet the majority of UK restaurants are run by people of Bangladeshi, not Indian, origin. Their influences are obviously from Bangladesh but the restaurateurs have in turn been influenced by the likes and dislikes of their customers. They have modified dishes and incorporated new dishes from other areas of the sub-continent.
What the British call “curry” is now an international dish recognised on every continent. Dishes develop and change according to a host of new influences. For instance, the most popular curry in UK restaurants is Chicken Tikka Masala. Many people would think of it as a typical Indian dish. But it is actually a restaurant invention created in the UK by Bangladeshi restaurateurs. A true hybrid and a recent chapter in the long history of curry.(Source: A Brief History of Curry by David Smith)

So-called “Curry Powder,” denoting a mixture of spices sold commercially, is largely a Western notion, dating to the 18th century. Such mixtures are commonly thought to have first been been prepared by Indian merchants for sale to members of the British Colonial government and army returning England.

In traditional cuisines, the precise selection of spices for each dish is a matter of national or regional cultural tradition and, to some extent, family preference. Spices are used both whole and ground; cooked or raw; and they may be added at different times during the cooking process for different results.

Curry’s popularity in recent decades has spread outward from Southern Asia to figure prominently in international cooking. Consequently, each culture has adopted spices in its indigenous cooking to suit its own unique tastes and cultural sensibilities. Curry can therefore be called a pan-Asian or global phenomenon with immense popularity in Thai, British, Japanese and Caribbean cuisines. (Read More)
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Here we go..Indian Curry Udon! Let’s get cookin’!


You’ll Need…
Udon noodles
an assortment of chopped veggies
(long beans, cauliflower carrots, corn, eggplant, etc.)
S & B curry cubes(this is a Japanese brand, use authentic indian curry if you prefer a more lively flavour)
raisins
tofu
onions 


Let’s Begin…

  1. Saute onions. 
  2. Throw in your veggies (starting with hardest to softest). Add frozen veggies last.
  3. Add enough water to simmer veggies until they are tender crisp.
  4. Cut about a square inch of the  curry cubes and dissolve in a little hot water. Add to veggies.
  5. Add one pack of udon noodles. and 1/4 cup of hot water (or more, depends on how much sauce you want to make)
  6. Taste and add more curry cubes as desired.
 
Your Indian Curry Udon is now ready…Bon appétit! 
Or should I say in Japanese : いただきます (itadakimasu)  
and in Tamil   மகிழ்ந்து உண்ணுங்கள் (magizhnthu unnungal)

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This entry was posted on February 10, 2012 by in Bond, Create, Explore, Teach and tagged , .
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