I have an imaginary spice company called SimpleBasic. Occasionally I feel inspired to make a batch of blended spices or salt/coffee scrub, and thanks to this great book that my brother Elia gave me years ago, I have endless recipes.
For Christmas this year, I made an industrial-sized vat of Sri Lankan curry powder and apportioned it out into shiny glass jars with handmade labels. I’m a low-rent version of Martha Stewart, basically. If you didn’t get one, I either have it in the trunk of my car and just haven’t seen you yet, or I am under the impression you don’t cook.
I think it came out pretty well. However, when I give it to people, I tend to get the awkward blank stare, because, in truth, most people don’t get as excited about spice in a jar as I do. Perhaps I need to open your mind and heart to the amazing potential of a good old fashioned Sri Lankan curry powder. You don’t have to be a culinary wizard. You just have to have an imagination.
Here are some of the ways that I personally use Sri Lankan curry (or any other curry, for that matter):
- On the suggestion of a talented Ayurvedic nutritionist friend, I splurged on some ghee (expensive clarified butter) and have been melting a spoonful or two to mix into basically everything I eat lately. Especially amazing to spruce up leftovers, you can add a splash of curry to the ghee before you pour it on. Spice-tastic.
- In soup. Yup, just stir it in. It’s that easy.
- In oatmeal or breakfast polenta. Crazy, I know.
- In baked things like cookies or muffins. Trust me.
- In sautees — vegetables etcetera.
- On baked root vegetables in conjunction with some sort of oil (ghee again, or coconut oil, or EVOO)
- On broiled fish. Yumsters.
In short, be courageous and adventurous of spirit with the stuff, and you can’t go wrong!
Incidentally, although you can keep spices for a real long time, in theory they are best if you use them within 6 months or something. And when spices are fresh, you can really smell the difference. So, use them.
Happy holidays my darlings.
