Curry as a seasoning agent....

Jaime,
I'm a huge fan of curry powder, pastes, and anyhing with tons of curry in it. The hotter and spicier, the better. Aside from the standard curry fare, could you recommend some additional ways in which to use curry as the main flavor of the dish?

Thanks,
Rob

Hey Rob,

Here's one that's a little out of the mainstream. In "Weber's Big Book of Grilling," I have recipe for Cauliflower and Red Onion Curry. Very interesting. Basically you grill oiled cauliflower florets and slices of red onion over medium heat. They turn brown and tender after 10 to 15 minutes. Then you cut them into bite-sized pieces. Then you make a sauce based on butter, flour, curry powder/paste, garlic, ginger, cumin, salt, and pepper. After all those cook together in a pan (like a roux), you add apple juice and a bit of lemon juice. You finish the sauce with a touch of cream, and then you reheat the vegetables in the sauce.

Pretty great stuff and great for you!

Jamie

WOW! That sounds great. It's a must try. Thanks, Jaime!