Evening Cookery Club - Curry & Spice

Curry comes from the Tamil word ‘kari’ meaning spicy sauce for rice. Ginger, garlic and turmeric have been found to have been combined for a sauce as far back as 4,000 years ago. Today, whether in Asia, India, Africa, The Americas or the Caribbean, it seems the whole world wants to spice-up their food and create their own curry! Now here’s a chance to create your own and add a variety of popular curries to your repertoire.

Expect recipes like:

• Indian Curry – Aloo Gobi/ Murgh Makhani (Butter Chicken)
• South East Asian Curry – Roast Vegetable Amok (Cambodia), Beef Massaman (Thailand) / Vietnamese Yellow Curry
• Alternative Curry Dishes – Katsu Curry (Japanese)/ Doro Wat (Ethiopia)/ Chicken & Cactus Fruit Tagine (Morocco).

Exact recipes for this class will vary by season.