Imagine you're strolling down the beaches of Goa, the sun is beating down on you, and the air is thick with the scent of spices. You can almost taste the fiery and tangy flavours of the beloved Indian dish known as vindaloo. Its roots run deep, back to the early 16th century when the Portuguese explorer Vasco da Gama landed in Goa. He brought with him ingredients like vinegar, garlic, and chilli peppers from his home country that would forever change the course of Indian cuisine.
The Portuguese had a thing for pork, and they were quick to incorporate it into their dishes in Goa. The "carne de vinha d'alhos" was one such stew made with pork marinated in garlic and vinegar. The locals soon adapted the recipe to suit their taste buds by adding Indian spices like turmeric, cumin, and coriander. The dish was then christened with the name "vindaloo," derived from the Portuguese words for wine and garlic.
Over time, the Goan adaptation of the dish started to incorporate vinegar in place of wine, which was readily available in the region. This evolution was likely due to the fact that vinegar served as a natural preservative, allowing the dish to be stored for longer periods of time without spoiling. The substitution of wine with vinegar also resulted in a tangier flavour that complemented the fiery spices in the dish. Today, the use of vinegar remains an essential ingredient in the preparation of vindaloo.
The vindaloo became a hit in Goa and eventually made its way to other parts of India. It was particularly beloved among the Christian communities who would serve it up for special occasions and festivals. Nowadays, vindaloo has become a staple on curry house menus and is savoured by foodies all over the globe. But be warned, it's not for the faint of heart, as it's widely considered one of the spiciest Indian dishes out there.
To make a vindaloo at home, one must understand the principles of balancing flavours and spices. First, the pork is marinated in a mixture of vinegar, garlic, and Indian spices for several hours, allowing the flavours to penetrate the meat. Then, the pork is browned in a pan and cooked with onions, tomatoes, and more spices such as cumin, coriander, and turmeric. The key to a great vindaloo is in the balance of heat and sourness, with the fiery chilli peppers and tangy vinegar working together to create a complex and bold flavour profile. It's a dish that requires patience and attention to detail, but the reward is a deeply satisfying and flavourful meal that's sure to please any spice lover.
If you're feeling adventurous and want to give it a go, why not try our Lady Naga Vindaloo Curry Kit? The beauty of our product is that we don't rely on copious amounts of chilli powder. Instead, we opt for the delicious and complex Naga cillili. Rural Indian villages use these suckers to keep elephants away, which gives a hint to their potency. However, if you infuse your vindaloo with the Naga Bhut Jolokia, to credit its full name, you'll experience delicious fruity flavours backed by a heat that doesn't cause an immediate fire in your mouth but slowly turns on the central heating and gives you a warm fuzzy feeling that slowly builds, leaving you wondering how much more can it build. Give it a try and discover the wonders of this fiery yet delicious dish.
]]>Cardamom is sometimes referred to as the "Queen of Spices" due to its distinctive flavour and versatility in cooking. Cardamom is a spice that has been used for centuries in culinary and medicinal applications. With its unique flavour and aroma, it has become a staple ingredient in many dishes around the world. In this article, we will explore the history, uses, and benefits of cardamom.
Cardamom has a rich history dating back to ancient times. It was first cultivated in the forests of southern India, where it was used for its medicinal properties. The spice was later traded throughout the Middle East and Europe, where it became popular in cuisine.
Cardamom is a versatile spice that can be used in both sweet and savoury dishes. In Indian cuisine, it is a key ingredient in masala chai and biryani. In the Middle East, it is commonly used in coffee and desserts. Cardamom is also popular in Scandinavian cuisine, where it is used in baking.
Cardamom has numerous health benefits. It is known to aid digestion, reduce inflammation, and improve oral health. Cardamom is also rich in antioxidants, which can help prevent chronic diseases.
In conclusion, cardamom is a valuable spice with a rich history and versatile uses. Its unique flavour and aroma make it a staple in many cuisines around the world. Whether you are using it in a savoury dish or a sweet dessert, cardamom is a spice that can enhance any recipe. So why not try adding some cardamom to your next meal and enjoy its delicious flavour and health benefits?
Masala Chai
Masala chai is a popular Indian tea that is made with a blend of spices, including cardamom. Here's how you can make it at home:
Ingredients
Instructions
Ingredients
Instructions
Ingredients
Instructions
Swedish Cardamom Bread, also known as "Kardemummabullar," is a classic Scandinavian sweet bread that is flavoured with cardamom. Here's how you can make it at home:
Ingredients
Instructions
Ingredients:
Instructions
Try this unique and flavourful cocktail that features the subtle spice of cardamom infused in gin and paired with bright lime and tonic water for a refreshing effervescence.
Ingredients
Instructions
*To make cardamom syrup
Note: You can adjust the amount of cardamom syrup to your liking, depending on how strong you want the cardamom flavour to be.
With just a few ingredients, a pestle and mortar and some elbow grease you can create an array of spice mixes that can open doors to new recipes from around the world. Using a food blender or special spice/coffee bean grinder works too.
Tagine this...
Make your own Moroccan spice mix - sometimes known as, "Ras el hanout", which translates to top of the shop!
You have the option to toast the spices before you grind them - although this is not necessary. Toasting or roasting spices changes the way they taste so have a go at both methods and see which results you prefer.
1. To toast - pre-heat a pan with no oil on a medium heat.
2. Add all the whole spices (everything but the turmeric and paprika) to the pan.
3. Toast the spices for 3-5 minutes, or until aromas are released.
4. Remove spices from pan and allow to cool for 5 mins.
5. Grind whole spices into a fine powder.
6. Mix in the ground turmeric and paprika and store in an air tight jar.
Tips: Use it for soups, stews, tagines or rubs for meat and vegetables.
To enhance the flavour and destroy your budget add a pinch of saffron.
For some fantastic Moroccan recipes, take a look at our recipe page.
Image: Boom Kitchen's Carl in a Moroccan souk in search of the perfect Moroccan spice mix.
Tandoori Time.
Again, toasting is optional but we recommend it for this particular spice mix.
1. To toast - pre-heat a pan with no oil on a medium heat.
2. Add all the whole spices (everything but the turmeric) to the pan.
3. Toast the spices for 3-5 minutes, or until aromas are released.
4. Remove spices from pan and allow to cool for 5 mins.
5. Grind whole spices into a fine powder.
6. Mix in the ground turmeric and store in an air tight jar.
Tips: A homemade Tandoori spice mix is the perfect way to infuse Indian flavour into your dish.
This Tandoori spice mix makes a great marinade for chicken or vegetables. Simply mix your tandoori spice mix with some yoghurt and lemon juice to form a paste and lather over your veg and meats for juicy kebabs and grilled dishes.
You can also use as a garnish to add a north Indian kick to sauces, salad dressings, nut mixes and sides like breads and rice pilafs.
Coming up Phatt-jitas!
Add some Me-hi-co flair to any dish you make with this easy to make Mexican spice mix - it’s a great way to bring some zest and flavour to your dishes!
Learn: What's the difference between Mediterranean and Mexican oregano we hear you cry? Mediterranean oregano is a little more minty while Mexican oregano has hints of citrus and some liquorice notes.
Again, toasting your spices is optional - we don't think it's entirely necessary for this one but toasting cumin and coriander seeds is something you should try at least once in your life.
1. If using a pestle and mortar chop your chilies up with a knife or pair of kitchen scissors first to save on elbow grease.
2. Grind whole spices into a fine powder.
3. Mix in the paprika and oregano and store in an air tight jar.
Tips: Experiment with some different dried chillies - there are no rules!
Cajun fries! Got an air fryer? Sprinkle this mix over your chipped potatoes for mind blowing fries.
A bedrock ingredient for fajitas, enchiladas and tacos.
Brightens up a Chilli con carne - we recommend an extra whole chipotle and ancho chilli here.
Goes great sprinkled over grilled steak, chicken and fish with a squeeze of fresh lime.
Works wonders as a dry rub for barbecuing – simply rub into your meat before cooking for smoky-hot flavours.
Get ready to wok and roll with this...
This pic is of a Szechuan Pepper plant - beautiful isn't it? Making a Szechuan spice mix is an easy way to add some Chinese heat and flavour to your cooking.
1. To toast - pre-heat a pan with no oil on a medium heat. You can also oven roast on a baking tray for 4-5 minutes at 180°C.
2. Add all the whole spices to the pan.
3. Toast the spices for 3-5 minutes, or until aromas are released.
4. Remove spices from pan and allow to cool for 5 mins.
5. Grind whole spices into a fine powder.
6. Mix in the salt and store in an air tight jar.
Tips: Did you know you can grow Szechuan peppers in the UK? Not to be mistaken with the black pepper that most of us have in our grinding mills. Black pepper is native to southern India so you'd be hard pushed to grow it in Blighty. However, the pokey red berries of the Szechuan pepper grow happily in most temperate climates. Here's what you need:
Chinese Szechuan Pepper (Zanthoxylum simulans)
Japanese Szechuan Pepper (Zanthoxylum piperitum)Szechuan Spice Mix can be used for stir-fries or added to sauces for an extra kick.
It goes especially well with chicken, pork and prawn dishes.
Make your own Szechuan paste by combining some of the spice mix with some garlic, ginger, lime juice, soy sauce, honey and tomato ketchup - perfect for creating delicious marinades!
We're only scratching the surface of world spice blends with these 4 spice mixes.
We'll add more. In the mean time If you’re looking for tasty recipes from around the world head over to our recipes section.
]]>In our search for a healthy curry we’re going to stick our neck out and say don’t rule out coconut. This may fly in the face of many slimmer's guides but hear us out!
Yes, coconut is calorie dense and has high levels of saturated fat that you need to be aware of. The British Heart Foundation advises people to reduce the amount of saturated fats they eat.
However, many people don't realise that you need both none saturated and saturated fats for a healthy diet. Coconut is a great source of saturated fat and is also really high in fibre and packed with essential minerals.
Ingredient | Measure 100ml/grams/spoon | Syns |
Coconut Oil (good for curry cooking fat) | ||
Coconut Oil | 1 tsp | 1.5 |
Desiccated coconut | ||
Un-sweetened desiccated coconut - (in some of Boom's Curry kits) | 15g per serving | 6 |
Tinned coconut (good for curry) | ||
Full fat tin of Coconut Milk | 400ml | 32 |
Full fat tin of Coconut Milk | 1 tbsp | 1.5 |
Low fat tin of Coconut Milk | 400ml | 14 |
Coconut Cream (good for curry sauce) | ||
Coconut Cream | 1 tbsp | 1.5 |
Coconut creamed block | 25g | 8.5 |
Coconut Yoghurt (needs testing in curry) | 1 dstspn (10ml) | 0.5 |
Alpro Coconut Yoghurt Alternative | 500g | |
Coconut Water (no good for curry) | ||
Fresh Coconut Water | 240 ml (glass) | 1.5 |
Alpro Coconut 1L | 240 ml (glass) | 3 |
Vita Coco The Original Coconut Water 1L |
240 ml (glass) |
2.5 |
Using a korma curry kit vs. a popular korma jar, as means of comparison, let's see how the ingredients you get measure up.
The main ingredient in Boom's Karma Korma is unsweetened desiccated coconut. With 30 grams per kit (15 grams per serving) you're getting a big hit of dietary fibre and essential minerals.
The main ingredient in a typical Korma Jar is cream and water. This probably explains why jars of curry sauce are so cheap. A benefit of using a kit over a jar is that you're in control of the sugar, salt and amount of cream you add. We don't want to come across anti jar, we're just pro cooking curries from scratch and cooking with fresh natural ingredients. Boom don't need to add preservatives because our kits contain dry ingredients. Dehydration is an ancient food preservation technology. As soon as you introduce wet ingredients you are providing a natural breeding ground for bacteria which is why so many wet sauces need to contain preservatives of some kind.
For a healthy diet you need all 3 kinds of fat.
Unsaturated fats are considered good (coconut ~10%).
Saturated fats (coconut ~90%) are essential for a healthy diet but cause cholesterol to rise if the diet and lifestyle is not balanced. There are different types of saturated fat cholesterol to be aware of.
Name |
MCTs |
LCTs |
|
|
|
Structure
|
These fat chains are like trains with 6-12 carriages (carbon atoms)
|
These fat chains are like trains with 13-21 carriages (carbon atoms)
|
Examples | 🥥 coconut | 🧀 cheese and fat in meat 🥩 |
Pros
|
Are more easy to metabolise (turn into energy)
Can promote fat burning
|
Bone health, liver protection, hormone production, immune system support, cardiovascular function
|
Cons | Too much saturated fat can promote unhealthy levels of cholesterol | Too much saturated fat can promote unhealthy levels of cholesterol |
Cholesterol is divided into good and bad categories.
Good cholesterol |
So called bad cholesterol |
HDL (high-density lipoprotein)
|
LDL (low-density lipoprotein)
|
Dr. Mark Hyman explains cholesterol is not black and white. Classifying it as good or bad vastly oversimplifies the molecule.
When saturated fat does raise your cholesterol, the type of cholesterol becomes more important than cholesterol itself.
Abnormal cholesterol can become a problem when it is the small dense LDL particles, accompanied by long-train triglycerides (long trains). Small LDL particles triple your risk of heart disease. This is caused by high-carb, low-fat diets and is improved when you add fat back to the diet, including saturated fat.
Studies show saturated fat raises LDL (your so-called “bad” cholesterol) but it improves the quality of the LDL and increases its size making it less likely to promote heart disease. It also raises HDL (“good” cholesterol). Ultimately, the ratio of total to LDL cholesterol and particle number and size are a far bigger predictor of heart attacks than LDL itself."
Amazing fibre trivia: There is three times more fibre in desiccated coconut than prunes. That means Boom’s Korma, Tikka, Sri Lankan and Rendang curries have as much fibre as a bowl of prunes.
The 30g of coconut in Boom’s coconutty kits contains the same amount of fibre as a 100g of prunes (what’s 3.33g between friends). Our coconut is packed in sachets without Sulphur Dioxide (a preservative agent).
Desiccated coconut is 21% fibre - that’s 6.3g of pure dietary fibre in your curry.
Prunes are 7% fibre. What’s scary is that eating a bowl of prunes and a portion of our curry is only going to give you ~10g of dietary fibre when you should aim for 3 times that:
All we can suggest is you eat the cardboard your boom kits are delivered in for lunch.
There is strong evidence that eating plenty of fibre is associated with a lower risk of heart disease, stroke, type 2 diabetes and bowel cancer.
Coconut is a superfood packed with minerals - 100g provides an adult with the following recommended daily intake of these essential minerals for health:
90% manganese
Not to be confused with magnesium. Manganese is good stuff and is required for the normal functioning of your brain and nervous system. To use a cricketing analogy it’s a bit of an all rounder as it also helps out with your metabolism (turning food into energy), building bones and keeping the immune and reproductive systems running smoothly.
55% copper
Helps with metabolism and make red blood cells. As you’d expect, it keeps the WiFi between your nerve cells and your immune system healthy. It also helps form collagen which is essential for bones, connective tissue and your instagram pout.
22% selenium
Helps to make DNA and protect against cell damage and infections - loves hanging about in your thyroid.
23% phosphorous
Calciums wingman and essential for bone formation and health. Provides part of the scaffolding for nucleic acids (the NA of DNA) and cell membranes. Deficiency can cause muscle weakness, fatigue and a low tolerance for exercise.
26% iron
You need it to make haemoglobin - the stuff that carries oxygen in your blood.
9% zinc
It’s the trump card in enzyme rummy - helping 100 enzymes to do their thang - chemical reactions, creation of cells, DNA, building proteins, healing and your immune system.
33% potassium.
The ying to sodium’s salty yang. Potassium maintains water levels inside cells, sodium outside. Our bodies need far more potassium than sodium each day but the typical diet provides the opposite. High salt intake increases blood pressure, which can lead to heart disease. High potassium intake can help kick out excess sodium, this relaxes blood vessels and can decrease blood pressure. Potassium helps start and stop muscle contractions. Low blood potassium levels can mess with the balance and cause prolonged contractions known as cramps. That’s why tennis players eat bananas. One cup of coconut water contains about 600 mg of potassium, while a banana contains 420 mg.
]]>
Do's |
Don'ts |
|
1 | Do get your heaviest pan and do 50 squats | Don’t rule out coconut |
2 | Do choose a good butter, oil or ghee | Don't use Fry Light (for curry) |
3 | Do buy the best meat you can afford | Don't use low fat yogurt |
4 | Do get picky with veg | Don't go without sugar if the recipe calls for it |
5 | Do scratch cook for physical and mental health |
Don't choose naan over poppadoms |
Because diet is just one half of the health equation our first tip is to incorporate a little exercise into your curry cooking regime - especially squats.
Squats are an awesome exercise and experts agree you can safely do bodyweight squats daily.
Empty pots only please :)
Tip: Associate your kitchen with an opportunity to exercise. Washing something up? Tense that core. Getting a pot out of a cupboard? Turn it into 10 squats. The behaviour change could be life changing.
We're recommending squats because the science says they're the ultimate calorie burner. Recent research suggests squats may even boost cognitive function too.
Brain boosting exercise: “As you squat and your head moves up and down, blood flow to the brain speeds and slows dramatically. These changes in the rate of blood flow can produce brain benefits as oxygen to brain tissue increases and molecules that stimulate new neurons and cells are released.”
Damian Bailey, Professor of Physiology and Biochemistry at the University of South Wales in Cardiff.
Summary: Incorporating 50 pot squats into your curry cook could result in a happier bum, tum and brain.
As a rough guide 4 minutes of squats (25 squats per minute) will burn ~32 calories.
Curry kit |
Calories per serving |
Approx # of squats |
Approx minutes of squats |
Tikka Tarka Masala* |
139 |
434 squats |
17 mins |
Karma Korma* |
130 |
406 squats |
16 mins |
Ayubowan Sri Lankan* |
101 |
312 squats |
13 mins |
Beef Rendang* |
50 |
156 squats |
6 mins |
Jalfrezi Heatwave |
37 |
115 squats |
5 mins |
Lady Naga Vindaloo |
37 |
115 squats |
5 mins |
Magic Bhuna |
36 |
112 squats |
5 mins |
Mellow Moroccan tagine |
18 |
56 squats |
3 mins |
* The curry kits topping the calorie count have one thing in common - they come with coconut.
Before the slimmers amongst you rule out these curries on health grounds, we suggest you read on!
Using a good quality oil, ghee or butter when cooking is probably the single best thing you can do to improve your health (other than squats, weight lifting, ice baths and saunas etc).
We used to recommend rape seed oil as it has a high smoking point but we’ve read it’s often heavily processed. We’re not bashing all rape seed oils but we’re just saying choose carefully.
The more we learn on this subject the more we recommend the Happy Butter Ghee Company for curry cooking (and they’re not paying us to say this).
This is the best guide we’ve found to choosing oils and fats to cook with. We hope Holistic Nutritionist Riyana Rupani doesn't mind us quoting it verbatim.
If you’re using meat, buy the best quality you can afford. Don’t mistake expensive cuts with quality either. Curry is designed for cheap cuts and for preserving meat which makes it perfect for recycling left over Sunday roasts.
We've written an article on how to cook a good beef curry - a must read if you're planning on picking up our Rendang kit or looking to knock up a slow cooked lamb or beef curry.
You may have heard in the news the problem with herbicides entering our food chain. A small CDC study of 2,300 Americans found traces of Glyphosate (an ingredient found in weed killer) in 80% of the urine samples tested 🤢.
Sainsburys have published a balanced article on the subject, 'The 12 foods you should buy organic', pointing out pesticide levels in all foods are tightly controlled.
‘We have one of the safest and best regulated food supplies in the world. You don’t have to eat organic to eat well.’
Professor Carol Wagstaff of the Food and Nutritional Sciences department at the University of Reading points out.
This is PAN UK’s list of foods found to have the highest levels of pesticide residues:
The foods that contained low-to-no residues, even when non-organic are below with curry compatible food emboldened.
The main ingredient in a typical Korma Jar is cream and water. This probably explains why jars of curry sauce are so cheap. A benefit of using a kit over a jar is that you're in control of the sugar, salt and amount of cream you add.
We don't want to come across anti-jar, we're just pro cooking curries from scratch and cooking with fresh natural ingredients.
Boom don't need to add preservatives because our kits contain dry ingredients. Dehydration is an ancient food preservation technology. As soon as you introduce wet ingredients you are providing a natural breeding ground for bacteria which is why so many wet sauces need to contain preservatives of some kind.
In our search for a healthy curry we’re going to stick our neck out and say don’t rule out coconut. This may fly in the face of many slimmer's guides but hear us out!
Yes, coconut is calorie dense and has high levels of saturated fat that you need to be aware of. The British Heart Foundation advises people to reduce the amount of saturated fats they eat.
However, many people don't realise that you need both none saturated and saturated fats for a healthy diet. Coconut is a great source of saturated fat and is also really high in fibre and packed with essential minerals.
For our complete coconut curry low down check out our article on coconut taste health, syn values for slimming world members.
Amazing fibre trivia: There is three times more fibre in desiccated coconut than prunes. That means Boom’s Korma, Tikka, Sri Lankan and Rendang curries have as much fibre as a bowl of prunes.
The 30g of coconut in Boom’s coconutty kits contains the same amount of fibre as a 100g of prunes (what’s 3.33g between friends). Our coconut is packed in sachets without Sulphur Dioxide (a preservative agent).
Desiccated coconut is 21% fibre - that’s 6.3g of pure dietary fibre in your curry.
Coconut is a superfood packed with minerals - 100g provides an adult with the following recommended daily intake of these essential minerals for health:
We've nothing against the contents as you can get different types of Fry Light oil. Our beef is with the volume of oil you'll end up cooking with (or lack of).
If you want to get the flavours out of your spices and into your curry you need fat or oil. The flavours locked inside your herbs and spices are soluble in fat - our opinion is that heating them in a misty film of Fy Light isn't giving you or them the best chance to shine.
If you're really on a health kick and want to cut down on oils you could try slow cooking your curries without any oil- we've not tried this but we'd hope the natural fats in your meat may slowly take on the flavours locked up in your spices.
It brings an unwelcome tangy flavour to your curry.
Always go for cream in a Korma and good quality natural yoghurt in a Tikka.
If you insist you can just about get away with a full-fat natural or greek yoghurt in a Korma. There are obvious calorie benefits by choosing yoghurt. Namely, for the slimming world syn counters, choosing yoghurt over cream frees up syns for a beer with your curry.
I'm in the cream over yoghurt korma camp. But also the beer with your curry over no beer camp. My advice for the syn counters is to choose yoghurt and beer.
Make it a good quality full fat yoghurt, and a good beer. Personally I'd pair Yeo Valley (power to the West Country!) natural yoghurt - 1 syn per Korma portion with Duration Brewery’s ‘Sweeping Coast West Coast Pale’ 4.8% 8 Syns per 440ml can.
If you're scratch cooking curry more often than not you'll need to add some sugar.
Most curries need a bit of sweetness to balance and elevate the "earthier spices".
The only Boom kit we feel holds it own without sugar is our Sri Lankan.
Sugar alternatives seem to be quite trendy but there's no significant health benefit to be gained from any of the pricier alternatives.
To get the required sweetness you need sucrose, fructose or glucose so it's a case of picking your poison.
We wouldn't recommend sweeteners and think table sugar ain't all that broke so why bother fixing.
My mum still gives me expensive Cornish honey in my Christmas stocking (I'm in my forties 😂) and I'd much rather enjoy that on toast or with yoghurt than lose it in a curry.
Honey and coconut palm sugar have more vitamins and minerals than table sugar but you're adding such a small amounts that it's not worth worrying about. It's like taking a Pedalo or a rubber dinghy into a nutrient port that can comfortably moor ferries and battleships.
A quick shout out to our favourite readily available naan bread from the Clay Oven Bakery. Some shop bought naan breads taste like bicycle seats, but these hand stretched naans are decent.
Sadly this post is about health and thanks to some analysis performed by the boffins at Foodstruct.com we're able to set the record straight and confirm that Popadoms beat Naans 6:3 on vitamins and 7:1 on minerals.
]]>
It’s Christmas Day and your belly is full, but you know what that means - there’s enough leftover turkey for days! Don’t let those leftovers go to waste! What better way to enjoy that festive feast than to make a delicious turkey curry? Read on for our guide on how to make the most of your leftover Turkey with a mouth-watering curry, how to store it, freezing tips and more!
Making a delicious turkey curry is easy and requires just a few ingredients. Fortunately, with the help of our Boom Kitchen curry kits, you'll have your appetising turkey curry ready in just minutes!
We recommend the Jalfrezi Heatwave curry Kit, which gives you everything you need to make an authentic and delicious Turkey curry dish that's sure to satisfy the curry lovers at home. So forget the boring turkey sandwiches and fire up the stove - it's time to curry up a storm with the Boom Kitchen Turkey Jalfrezi recipe!
The good news is that you can safely reheat curries several times before they start losing their flavour. However, it’s important to store any remaining curry correctly in between meals. That way, when you come back for seconds (or thirds!) you know it will be as tasty as the first time around
The best way to reheat a curry is to heat it up in a pot or pan on the stovetop over low heat until hot throughout. Alternatively, if you’re short on time, pop it in the microwave for a few minutes until piping hot!
Any leftover curry should be stored in an airtight container.This will help keep it fresher for longer. It's best not to reheat your curries (or any other leftovers) more than once; Although it should be generally safe, depending on what the food contains.
If you’re using our curry kits, there probably won’t be too much left over to reheat anyway - yes, they’re that delicious.
Your turkey curry can be enjoyed alone but why not try something different? There are plenty of accompaniments that would pair perfectly with your dish such as naan bread or poppadoms which can be bought pre-made from most supermarkets or made at home easily enough!
You could also try serving your curry with a side of steamed basmati rice or even some chapatis if you have them handy! To top off your meal, why not make a simple raita using yoghurt mixed with cucumber, mint leaves and salt? This refreshing condiment will help balance out any spiciness from your curry without overpowering it too much!
If stored correctly in an airtight container in the fridge, turkey curry should last up to four days before it starts going off - after this point, bacteria can start growing and contaminate your food which would result in food poisoning if eaten.
So if ever unsure about how long something has been stored for, always err on the side of caution and bin it instead of risking getting ill.
Although we recommend the Jalfrezi Heatwave curry kit for your Christmas dinner leftover turkey curry, we sell a range of different flavours. Why not check out our curry kits, and choose your favourite.
So there we have it – a complete guide on how to make the most out of your Christmas leftovers with some delicious turkey curries! Plus, there are plenty of accompaniments that pair well with curries so feel free to get creative when creating your perfect post-Christmas meal! Just remember - store any leftover curries safely in an airtight container in the fridge and only heat it through once before enjoying again.
]]>However, cooking is a personal thing, a ritual to be enjoyed and the closest most people will get to practicing chaos theory in their every day lives.
For someone to give you fail proof advice they'd need to specify:
With that in mind all we can do is try and teach you a few nuggets that might help you level up your beef curry cooking.
To summarise this blog our guide for a good slow-cooked beef curry is:
While these are our tips we accept that some people may want to do their own thing - like brown their beef first for example.
Because this post coincides with the launch of our Indonesian Beef Rendang curry kit we're going to give some practical advice for cooking this curry. The principles can be applied to any beef curry - we hope you find the information useful.
First let’s start right at the beginning, with a bit of a biology lesson (just a quick, short one we promise!)
Ever thought what meat actually is? Meat is mostly muscle tissue. Meat/muscle is composed of bundles of tiny fibres which contain water, proteins, fats and minerals.
A rough guide is 75% water, 20% protein, 5% fat and the rest is made up of carbohydrates and minerals.
Expert chefs and good beef curry recipes call for cuts with "high levels of connective tissue".
There are a few types of connective tissue in and around our meat that we need to be aware of:
Collagen and Elastin are both proteins but they behave differently when cooked.
For the iconic Beef Rendang we wanted to give some advice on which cut of beef works best. We've looked at some recipe sites we hold in high regard and are happy to share their recommendations:
Beef shanks are great for slow-braising as it has connective tissue and fat that breaks down during the lengthy cooking process - resulting in meltingly tender meat when served with your fragrant and delicious sauce. In this Beef Rendang recipe, Judy Won (featured in Anthony Bourdain’s Parts Unknown) recommends Beef Shanks.
Chuck is juicy, flavourful, and versatile with the fatty juices providing a rich, delicious curry. Plus, the chuck steak is easy to cut into small pieces, so it cooks quickly and evenly. Chuck steak seems to be a popular choice for slow cooked beef curries and were upvoted by Reddit’s resident Rendang expert Anton Taiki and the Steak School.
The Gourmet Traveller also opts for chuck steak adding, "choose beef cuts with plenty of connective tissue, such as oyster blade, gravy beef and shin meat".
If you’re not a butcher all these cuts can be a little daunting, especially when you need to decipher all the different names used in the UK, USA and in classical French cuisine.
Let’s drill down on the names mentioned above:
Refers to marbled muscle that comes from the chuck or shoulder blade section of the cattle. It’s located below the shoulder blade, and it presents a tough, long line of connective tissue (gristle) running through the middle.
For beef-based curries, tough cuts of meat like the oyster blade will give you the best results. When braised for hours on end, the connective tissue and flavoursome meat create an irresistibly tender yet rich texture that other cuts just can’t replicate.
We’d heard of shin but not gravy meat. Turns out Gravy beef can comprise the hind leg and front leg (also known as shin), as well as the neck area. Shin meat is also a good option when it comes to slow-cooked dishes - since the lean cuts need liquid and heat for several hours to become tender.
I was doing a Beef Rendang tasting at Darts Farm and only had two hours until the event, I asked Ian (one of Dart’s farm many master butchers) and he recommended this to me and it was lovely and tender, unfortunately, I didn’t have time to reduce all the sauce away but it still went down a treat with the punters. Flank steak is a leaner option with less collagen – it won't produce quite as much flavour, but requires less time to cook and is suitably flavourful.
This is such a good video if you want to geek out on the difference between braising and stewing - essential techniques for your curry locker.
it also explains what happens when you heat collagen which you are already an expert on..
Braising is a combination of covered roasting and steaming where the cooking liquid doesn't cover the meat. Braising is reserved the cheap cuts of meat we've been talking - i.e. the ones with high levels of connective tissue and collagen.
Typically the meat will be seared/browned first - sometimes called sautéing.
The only thing that failed our fact check in the video is that the term braise originates from French word for "live coals" not "dieing coals".
Sautéing is a method of dry-heat cooking that uses a hot pan and a small amount of fat to cook food quickly. When we brown meat for a curry or a tagine we're not actually cooking it. What we're doing is trying to achieve the "Maillard reaction".
For as long as man has cooked they've known that foods take on new flavours and aromas as they brown. In 1913 Louis Maillard figured out why.
Under high heat carbon atoms from reducing sugars such as lactose, glucose and fructose combine with nearby amino acids to form new compounds and these compounds taste good (or at least different).
The Maillard reaction happens when you sear steaks, toast marshmallows, make toast, roast coffee beans, make chocolate, brew beer etc, etc.
Tip: Sear meat for the Maillard not the moisture.
It's now generally accepted that searing your meat for a short while on a high heat (until it browns) does not lock in moisture.
The slow cooking of meat submerged in a cooking fluid.
There's no right or wrong way, but our method for slow cooking beef for our Rendang and lamb for our Moroccan Tagine for that matter is to add the raw meat directly into the cooking fluid:
We could brown the meat first for the Maillard effect but we don't bother because we're more interested in letting the flavours of our spices talk and tenderising the meat.
Slow but safe
You need to make sure you cook your beef at a high enough temperature to kill microorganisms.
Time and temperature matters. Current guidance from the Food Standards Agency is 70°C for 2 minutes.
Safe time and temperature cooking combinations
Check the FSA link above to make sure these times and temps haven't been updated.
Don't boil you're cooking fluid
Our advice would be to invest in a good digital meat thermometer because that is your best chance at heating your meat to a safe temperature without overheating it.
Temperature of simmer point
Those signature simmer-point, tiny-bubbles - normally kick in at 85°C - 96°C so by the time you see these you're know you're reaching a a good temp to start to kill the nasties in your beef. What you don't want is to keep an aggressive simmer going for longer than is necessary - once you've got your biggest chunk of beef past 70°C for a couple of minutes you can ease off the gas.
'Why it's good not to over heat your meat
The higher the cooking temperature, the tougher the muscle fibers become. When you cook meat for a long time the muscle tissue actually gets dry. The reason that slow cooked meat can taste so tender and juicy is because the collagen breaks down to gelatin that coats the muscle fibres.
Best temperature to encourage connective tissue and collagen breakdown
At 72°C collagen and connective tissue breaks down nicely but it takes time - our advice would be a minimum of two hours to give those natural juices time to work their magic and give your dish that delicious richness that's tough to top. Don't forget to taste and test as you go.
If you're after something a bit burlier, braising cubes of leaner beef over high heat will give you that classic char and smoky concentrated flavour. So whatever your preference we’re certain our Rendang kit with it's fresh whole and ground spices will knock your socks .
This news may be a little old, but still worth a mention: in 2011 Beef Rendang was crowned the world’s best food in a CNN poll with over 35,000 readers.
So what’s all the fuss about?
The beef Rendang, if prepared correctly, should resemble the scene of a Thai green curry truck that has hit a run away beef cattle herd - where the resulting spillage and beef carnage has been swept to the side of a scorching West Sumatra road, and left to bake for a couple of days.
Image Credit Norecipes.com
A Rendang starts its life looking like a beef curry but only becomes a Rendang when all the sauce has evaporated. The final stage is to fry what remains of the sauce so that it caramelises and sticks to the meat.
TV chef Marc Matsumoto recalls the Rendang advice Judy Wong (as seen in Anthony Bourdain’s Singapore episode):
1) Rendang is not Rendang if it has a sauce
2) Rendang always tastes better the next day
Image credit: No Recipes
In the recipes we've found there are two schools in the way the beef is cooked.
The first method involves browning the beef in oil at the beginning.
The second method, and the way we were taught, skips this stage and adds the raw beef on top of the frying spices, onions, garlic, and ginger ensemble to be slow cooked - 1 hour lid on, 2 hours lid off.
We’re pleased to see we’re in good company with this method adopted by Azlin Bloor and her mother.
Boom’s Rendang is our 8th curry kit in 10 years.
Our Rendang originates from the bustling gangs (alleyways) of Bali. In particular, one alleyway in Kuta called Poppies Gang which gives our kit its name.
The recipe can be prepped in 20 minutes, cooked in 2 and a half hours, and will serve 4 delightfully satisfied family members or friends.
The image above shows the 1st hour of the cook - it's not a true Rendang yet because of all that sauce that needs to be slowly evaporated away.
So there you have it – everything you need to know about making the perfect beef Rendang curry at home.
Here are the different takes on this recipe for you to explore:
Azlin Bloor and her mother's Rendang
If all of these recipes seem like too much effort, don’t worry! We’ve got you covered.
Simply place your order for our brand new Beef Rendang Curry Kit, and we will do all the hard work for you. All you need to do is follow the simple instructions and enjoy a delicious homemade Beef Rendang curry.
]]>Whether you like your curry mild or spicy, there’s a perfect match out there for you, and our curry kits make it super easy to prepare your favourite curry dishes at home.
This week, we’re taking a deeper look at some of the stories and countries behind our most popular curries, from the korma to the vindaloo and from Sri Lanka to Morocco.
Korma curry is an Indian dish that traces its roots back to the 16th century. Mughal emperor Shah Jahan was known for his love of food and extravagant feasts. One day, he ordered his chefs to create a new dish that would incorporate all of his favourite flavours. The chefs created a dish that consisted of chicken simmered in a creamy almond and yoghurt sauce, layered with earthy spices like turmeric on top of sweet cinnamon and coriander. The dish was an instant hit, and soon became a favourite among the emperor's courtiers.
Why not give our Karma Korma a try! It can can be made with meat or vegetables, and comes with our own stock (Boom Base) to produce a thick gravy sauce, whole spices, korma spice mix and coconut.
Tikka Masala is a dish that originates from India. The dish is made by marinating chicken or lamb in a yoghurt and spice mixture, then cooking it in a tandoor oven. The Tikka Masala curry flavours are enhanced with tomatoes, cream, and a variety of spices, such as garam masala, coriander, and cumin.
While the exact origins of Tikka Masala are disputed, the dish has become a popular menu item in Indian restaurants around the world. Tikka Masala is often served with rice or naan bread, and it can be made mild or spicy to suit your taste.
Whether you're craving a delicious Indian meal or looking for something new to try, Tikka Tarka Masala is a curry that is sure to please.
The story goes that a group of travellers were making their way through the Bhutanese mountains when they came across a small village. The villagers were very hospitable and offered the travellers a meal of Bhutanese rice and vegetables. The travellers were so impressed with the Bhutanese rice that they asked for the recipe.
When they returned to India, they created their own version of the Bhutanese rice, which we now know as the Bhuna Curry.
The Bhuna Curry is made with a variety of ingredients, including Bhutanese rice, vegetables, spices and herbs. The Bhutanese rice is cooked in a special way that allows it to absorb all of the flavours of the ingredients. This makes for a very hearty and flavourful dish. Magic Bhuna Curries are typically served with naan bread or basmati rice.
Jalfrezi curry is a delicious Indian dish with a long and fascinating history. Jalfrezi comes from the Hindu word "jal," meaning "spicy hot." The dish is thought to have originated in Calcutta, India, where it quickly became a popular street food.
Jalfrezi is usually served with rice or naan bread and is a favourite dish of both vegetarians and meat-eaters alike. So next time you're in the mood for some spicy curry flavours, be sure to try our Jalfrezi Heatwave curry - you won't be disappointed!
Vindaloo curry is a popular dish from the Indian state of Goa. The name Vindaloo comes from the Portuguese dish carne de vinho e alhos, which is made with wine and garlic. When the Portuguese colonised India, sometime in the 16th century, they brought this dish with them and it was adopted by the locals.
Over time, the Vindaloo curry has evolved into a distinctly Indian dish, with a variety of different ingredients and methods of preparation.
Vindaloo curry is usually quite spicy, but the level of heat can be adjusted to suit individual preferences. While Lady Naga Vindaloo curry is often served with rice or naan bread, it can also be enjoyed on its own as a flavourful and hearty meal.
Many curries hand the leading role to either chillies or mild aromatics. Sri Lankan curries are distinctive in the way they let aromatic whole spices and chillies share the limelight and we love this.
To make an authentic Sri Lankan curry we’d say these ingredients are crucial:
If you’ve ever been to Sri Lanka you’ll know how coconut trees are everywhere. They’re the fourth largest producer of coconuts in the world producing a whopping 2.6 million tonnes a year (that’s about 250 Eiffel Towers worth from a country a quarter the size of the UK).
Our Sri Lankan Ayubowan curry kit originates from a local street food vendor we met in Mirissa - a small town on the south coast of Sri Lankan now overrun with backpackers on account of its nightlife and picturesque beach (complete with a nice right-hander by the rocks for the surfers among you). Get travel tips for Mirissa here.
As for its name, “Ayubowan” is derived from a Sinhalese phrase meaning, "may you live a long life." Ayubowan Dhammika, we are forever in your for sharing your delicious recipe with us. Alas when we returned to Mirissa, armed with our curry kit inspired by his recipe, we couldn't find him despite our best efforts (not surprising given it had been over 10 years).
If you want to teleport your tastebuds to Sri Lanka be sure to give our Ayubowan Sri Lankan and Sri Lankan recipes a try.
If you’re looking to bluff your way through the subject of Moroccan cuisine we’d say these 2 words are a good place to start: Tagine and Ras el Hanout.
TagineTagine is a word with two meanings - it can be used to refer to a stew like dish and also a traditional style of cooking pot.
Image credit Jodi Ettenberg who has written an amazing piece on the origin of the Moroccan Tagine.
The Tagine is an amazing piece of cookware engineering and while we don’t fully understand the science and physics behind it here are 8 things we’ve learned that might explain why they produce such flavoursome moist dishes:
Pretty cool for a piece of tech that is believed to data back to the eighth century.
Tip: If you do buy or have a clay Tagine be careful about putting it on a hob as it will crack - you can buy a heat diffuser that should make your clay Tagine compatible with a modern stove and save you a whole lot of mess. Make sure you buy the right kind of heat diffuser for your hob.
Don’t worry - you can get pretty good results by going dutch - as in a dutch oven/traditional casserole pot. Slow cookers or any pot with a lid will do and is all you need to bring Moroccan Tagine flavours to life in your kitchen.
Ras el Hanout is to Northern Africa as Garam Masala is to India and its culinary neighbours. Translated from Arabic ras el hanout means “top of the shop,” or “top shelf” which pretty much says it all - it’s a spice mix with a bit of whatever your spice shop vendor fancied.
As you might expect there is no strict Ras el Hanout formulae - every brand, shop and family will have their own play on the theme.
Boom’s take on Ras el Hanout
Moroccan Tagine is typically made with chicken or lamb, but can also be made with beef or fish. The meat is stewed with spices and vegetables, and the resulting curry is served with rice or couscous. We love a spoonful of mint sauce with our couscous to give it some extra zing - as you’d expect that’s going to pair beautifully with a lamb tagine too.
Chopped apricots and dates are also very at home in a Moroccan style tagine.
All Moroccan Tagines share certain common features, such as the use of fresh ingredients and the slow cooking method that results in tender, flavourful meat. Check out our Mellow Moroccan Tagine Kit and Moroccan Tagine Recipes.
If you’re in the mood for something a little different this Black Friday, why not try out one of our delicious curry kits? We’ve got all your favourite flavours – Korma, Tikka masala, Bhuna, Jalfrezi and Vindaloo. And if that’s not enough variety for you, we also have an Ayubowan kit with a Sri Lankan flavour profile and a Moroccan kit with all the spices and flavours you need to recreate this North African classic at home.
Our curry kits are perfect for novice cooks or experienced chefs alike – they come with everything you need to make a fantastic meal with delightful curry flavours, including step-by-step instructions. So what are you waiting for? Get yourself a Curry Kit this Black Friday and enjoy a taste of exotic adventure without leaving your kitchen!
Cheers, BK
]]>Our mantra is if you're going to eat meat make sure it's good quality. The good stuff is more expensive, so we think whether you're vegan or not it's good for everyone to have some tasty vegan recipes up their sleeve.
All of our award winning curry kits are natural, gluten free, and vegan friendly. So, if you pick up some Boom kits you'll be off to a good start already.
International Vegan Month runs for the whole of November. It's a great excuse to expand your cooking repertoire and experiment with plant based curries. Some of our favourite Boom curry recipes just so happen to be vegan. Not only are they delicious, they typically come in a few quid cheaper than the carnivore's equivalent curry recipes, so what's not to love?!
When it comes to vegan curries, there are endless possibilities. Whether you want something simple and comforting like our Mellow Moroccan or Karma Korma, or something bolder and more adventurous like the Jalfrezi Heatwave or the Lady Naga, there's a vegan curry recipe perfectly suited to your taste buds.
We’ll award a free curry kit starter box to everyone who shares a recipe with us that we feature on our site.
Substitute cream / yoghurt:
Substitute meat with :
Butternut - when picking these up look for ones that feel heavy for their size, the skin should not be wrinkled and there should be no soft or mouldy patches.
Beetroot- packed full of nutrients and absolutely delicious. Check out how we use them in our Beetroot Sri Lankan Curry.
Sweet potatoes - when picking these out go for small to medium-sized, firm sweet potatoes. Ideally you want one with smooth skin and no bruises or cracks. We like buying packs of frozen sweet potato. Handy to have as back up in the freezer, and we think sometimes better value - the clencher for us is they come pre-peeled, cubed and taste really good.
Regular potatoes - Maris Piper or Desiree are our choice varieties as they hold together quite well, but any variety will do. My stepdad absolutely loves bulking out his super-hot, home-made curries with tinned potatoes - super quick and easy, bordering on down right dirty.
Aubergine - buy firm aubergines, the less spongy the better.
Here’s a hack for incorporating Aubergine into your curries quickly courtesy of Mr Oliver
Your aubergine is now ready for you to build your curry around - why not check out our vegan friendly aubergine recipes:
Roasted peppers - if you have a gas hob you can roast them in the flames, simply wait for them to cool down and then peel the charred skin off.
Mushrooms - experiment with a combo of portobello, chestnut, and shiitake for amazing flavour with a meaty texture. Spinach- it soon wilts down so don’t be shy, we think frozen spinach can be an economical option too. Nuts - cashews, pistachios and almonds work well, especially if you roughly chop them. You end up with a mixture of all different sizes that help add great texture to your final dish. We like adding ours near the end. If you’re feeling adventurous try toasting lightly in a frying pan. Cauliflower - our twitter friend @steveandkyle901 blanches his cauliflower for about 10 minutes then uses 300 ml of cauliflower water to re-hydrate his Boom Base. We’ve recreated this and it’s an amazing hack. Chickpeas - our tip is to drain the chickpeas well and then add early into the cooking process - we think they need to cook for at least 15 minutes to break down. Legumes (that's lentils, pulses, beans and peas) - we could write a whole article on these. Dried or canned, split or whole, it doesn't really matter. You can’t go wrong with brown, green, red, and yellow lentils. Puy and black lentils can be a bit trickier as they don’t soften as easily. Tofu - finding good quality tofu can be tricky. Here are our tips:
Protein: choose tofu with a high protein content as it indicates a richer soymilk has been used.
Fat: choose high fat (at least 4 grams of fat per serving) the higher the fat content the more buttery the taste - low fat tofu options can sometimes taste a little chalky.
Texture: good tofu should be springy and not crumbly.
Taste: tofu should taste slightly sweet, nutty and buttery; if tofu is sour or bitter, it is either not fresh or has not been coagulated in a balanced way.
Single source soya beans: check the pack to see if the maker describes where the soybean is from. Good tofu starts with carefully grown and sourced beans.
Tempeh - Not something we’ve experimented with but we can recommend how2vegan.co.uk as a good source of advice. In this article they review 8 different types of tempeh. Our advice would be to choose one with a high protein and fat content like: The Toffo Co, Clearspot or Impulse Tempeh.
Don’t forget we’ll award a free curry kit starter box to everyone who shares a recipe that we feature on our site!
]]>In your best Russell Crow, Gladiator voice, 'Eugenia caryophyllus'.
Approximately £28 per kilo based on jar of cloves at a UK supermarket (Sainsbury's 2021).
Cloves are processed in three main grades:
These 3 grades consider:
Handpicked cloves are the Superior grade. This grade contains good size full bud Cloves with beautiful colour and excludes cloves without heads or stems. Colour is also determined by whether the cloves are machine or sun-dried. Machine dried cloves are lighter in colour and more desirable.
Grade 1 is the second best. This grade is mostly consisted of full bud cloves with small percentage of headless cloves.
Cloves FAQ is a mixture of full bud cloves, headless cloves and stems.
Cloves are dried, unopened, flower buds from a tree native to the Maluku Islands in Indonesia.
Image source Bicho_raro
The clove tree is an evergreen, Syzygium aromaticum, which is part of the the Myrtaceae tree family.
Jamie Oliver takes time out of a busy shoot to film this decent tribute to the clove. He ends his piece to camera with a call to arms, urging us all to marinade our thruppenny bits in clove infused bathwater. You may think such a bourgeoisie suggestion is indicative of Jamie losing touch with reality. Two fingers up to the people who helped put him where is is today. However, we believe Jamie's onto something. What would once have been a luxury only afforded by frilly blouse wearing French Aristocrats is now within all our reach. Cloves boast antiseptic qualities, give off a sweet scent and are affordable, making them an excellent choice for spicing up bath times. Why not give it a go next time you run out of Himalayan salts.
1. Mature clove trees are typically around 15m (50ft) high so pickers need to be nifty climbers to harvest the unopened flower buds from the higher branches.
Image Source Natasha von Geldern
2. The clove leaves are separated from the buds.
Image source - the above image and clove harvesting images below are from the BBC.
3. Both the clove buds and the leaves are laid out on mats to dry in the sun for around 3 days. As they dry they release a sweet, heady aroma. Is it bath time yet?
The leaves often make their way into perfumes and fragrances. Clove oil can also be extracted from the leaves for sanitary applications, dentistry products and general hipster wares.
4. The clove buds are sifted to remove dirt and bugs.
5. Buds are then taken to markets where they are spread out and graded by quality, size and for some premium retailers by gender pro-noun.
6. Pay day for the farmer. Cloves are sold in 90kg sacks, that's just over one Paul Pogba and, some would unfairly argue, about as mobile. A farmer can expect £520 ($720) a sack which Paul can earn just looking for his Air Pods.
If the farmer could fetch the 28p per gram Sainsbury's do they could earn £2,520 per sack. Hopefully, through the miracle of the blockchain farmers will get there soon.
Indonesia is the largest producer of cloves churning out a massive 123,399 metric tonnes in 2018. That's equivalent to Indoneisa producing nearly 12 times the weight of the Eiffel Tower in cloves.
In 2018 Indonesia produced nearly three quarters (73.7%) of the world's cloves. The other largest producers include Madagascar, Zanzibar, India, and Sri Lanka.
Legend has it that a Chinese Emperor of the Han Dynasty (200 B.C.) demanded those who addressed him to chew cloves before to freshen their breath.
Pepper, clove, and nutmeg - were the original holy trinity of the Asian spice trade.
Evidence of cloves being used has been found as early as 300 B.C. in the ancient city of Terqa on the banks of the Euphrates, now Syria.
Cloves were one of the rarest and most expensive spices in the Roman empire and were traded as early as the first century AD. We know this because Pliny the Elder, Ancient Rome's answer to David Attenborough wrote about them.
Image Pliny the Elder source Brittanica.com
Pliny the Elder also has a craft beer dedicated to him. We'll be sure to try and get our hands on some and wash down one of Boom Kithen's 'cloveier' curries.
Image source theefullpint.com
By 176 AD, cloves had reached Egypt. Later, c.800 AD ancient texts from India refer to cloves as the ‘divine flower’ and associate them with the Hindu goddess Lakshmi who symbolised beauty, wealth and fortune.
Their source remained a carefully guarded secret until 1512, when the first Portuguese explorers set foot on the Maluku Islands (also known as the spice islands).
Intense fighting followed between the Portuguese and Spanish for control of the lucrative plant. Forts were erected and destroyed, but ultimately the Dutch gained control of the Maluku Islands, the only place known to have clove trees. The Dutch East India Company (DEIC) would go on to control the islands and a clove monopoly for the second half of the 17th century and most of the 18th.
The Dutch were the Joe Pescis of the early spice trade, running a textbook mafia-style clove and nutmeg racket. In order to keep prices high they restricted the amount of spices that could be exported each year, destroying any surplus to prevent a black market emerging.
In 1772, during a DEIC banquet ball with distinguished guests in attendance, DEIC soldiers torched a pile of spices reported to be 100 feet long, 25 feet wide and 15 feet high. That's 37,500 cubic feet of spices, equivalent to 912 tonnes or six times the weight of the Statue of Liberty.
Another company policy enacted by the DEIC was to uproot or eliminate all clove trees not under their control. This policy was carried out but it seems they missed a tree.
On the side of a remote mountain, the Afo Clove Tree went undetected and survived the Dutch cull. In 1770, a French missionary, aptly named Pierre Poivre (Peter Pepper), stumbled upon the hidden tree, and smuggled some of its precious seeds out to the French colonies.
]]>
So I was half way through knocking up this Korma when I realised I didn't have any cream.
With rice on the hob, I wasn’t in the mood to make a special trip to the shop. The only curry ingredient worthy of a mid-cook shop rush imo is coriander and we were good for that.
Looked in the fridge and we had greek yogurt. Boom’s curry kits advise cream or yoghurt for the Korma, so I thought I'd pay special attention to the taste and calorific impact of using yoghurt over my go to cream
Firstly it depends on the curry...
For a Tikka Masala I'd say you need yoghurt. You need yoghurt for the marinade anyway so it seems a shame to open something else. There's also the whole sweet and sour vibe going on with a tikka. You've got the sweetness from the coconut and tomatoes and the sourness from the mango in our spice mix. The yoghurt seems to hold it all together nicely without making it too sickly rich. It is a delicate balance though. Full fat yoghurt would be my choice as some of the low fat or light yoghurts can leave a bit of a tangy after taste that I'm not too keen on.
When it comes to the Korma though, I can't even say the word Korma without picturing mellow spices synchronised swimming in a creamy sauce. I normally go for single or double cream.
On this occasion, out of cream, I went for greek yoghurt which was not bad. Pretty tasty in fact, but I still wish I had cream.
I think you can just about get away with a full-fat natural or greek yoghurt in a Korma. There are obvious calorie or syn benefits by choosing yoghurt. Namely, for the slimming world syn counters, choosing yoghurt over cream frees up syns for a beer with your curry.
So let it be known that I'm in the cream over yoghurt korma camp. But also the beer with your curry over no beer camp. My advice for the syn counters is to choose yoghurt and beer.
Make it a good quality full fat yoghurt, and a good beer. Personally I'd pair Yeo Valley (power to the West Country!) natural yoghurt - 1 syn per Korma portion with Duration Brewery’s ‘Sweeping Coast West Coast Pale’ 4.8% 8 Syns per 440ml can.
How many syns are there in cream? As a rule of thumb it's 2 syns per level tablespoon. Double cream can have up to 3.5 syns and single around 1.5 syns per tablespoon.
Total per kit 2-3 (serves 2-3) is 25.5 syns or 12.75 syns per serving.
Substitute cream with yoghurt, still using a tbsp of sugar, and Boom coconut for 7.5 syns portion.
Total per kit 2-3 (serves 2-3) is 15 syns or 7.5 syns per serving.
Here's a really useful list of Syns in all yoghurt and cream products I found at Donna's Slimming World.
Ingredient | No of tbsps (level spoons) | Syn Value tbsp | Syns 100ml/grams |
Syns Per Boom Serving (Karma Korma) |
Natural Yoghurt - low fat | 5 tbsp | 0.5 | 1 |
0.5 |
Greek Yoghurt - low fat | 5 tbsp | 0.5 | 1 |
0.5 |
Natural Yogurt - full fat | 4 tbsp | 0.5 | 1.5 | 0.75 |
Aerosol Cream - regular | 2 tbsp | 0.5 | 2 | 1 |
Aerosol Cream - reduced fat/light | 3 tbsp | 0.5 |
2 |
1 |
Goats' Milk Yogurt - natural | 2 tbsp | 0.5 | 2 | 1 |
Pouring Yogurt | 1.5 tbsp | 0.75 | 3 |
1.5 |
Greek Yoghurt - full fat | 1 tbsp | 0.75 | 3.5 | 1.75 |
Soured Cream - reduced fat | 1 tbsp | 1 | 6 | 3 |
Single Cream - reduced fat | 1 tbsp | 1 | 7 | 3.5 |
Creme Fraiche - reduced fat /half fat/light | 1 tbsp | 1 | 8 | 4 |
Dairy Free Cream Alternative | 1 tbsp | 1 | 8 | 4 |
Soured Cream - regular | 1 tbsp | 1.5 | 9.5 | 4.25 |
Single Cream - regular | 1 tbsp | 1.5 | 9.5 | 4.25 |
Creme Fraiche - regular | 1 tbsp | 2.5 | 17.5 |
8.75 |
Whipping Cream | 1 tbsp | 3 | 18.5 | 9.25 |
Double Cream | 1 tbsp | 3.5 | 23 | 11.5 |
Clotted Cream | 1 tbsp | 4.5 | 29.5 | 14.75 |
330ml CANS/BOTTLES:
BrewDog Punk IPA 5.6% – 8 Syns
Brewdog Nanny State Alcohol Free Pale Ale 0.5% – 1.5 Syns
BrewDog Dead Pony Club Pale Ale 3.8% – 6 SynsCorona Light 330ml bottle – 4 Syns
Corona – 7 Syns
Peroni – 6 Syns
Budweiser – 7.5 Syns
San Miguel – 8 Syns
Sol – 7.5 Syns
Tiger – 5.5 Syns
Heineken – 7 Syns
Stella Artois – 7 Syns
Cobra beer Zero – 4 Syns
Bass beer Shandy bass – 3.5 Syns
Forgive us our syns!
One final note, I can't finish this post without mentioning condensed milk. I've had some customers come up to me and say they love it! Not tried it myself but my stepfather swears by it on his sticky toffee pudding - it's nice and sweet so can imagine that working well with our Karma Korma. Worth adding a few tins to your nuclear bunker pantry.
Cheers Jim.
]]>1. Visit our curry kit subscription page
2. Choose your subscription frequency, this can be changed, paused or cancelled at anytime!
3. Make four recipe kit selections by hitting the '+'. When you are happy with your recipe choices click 'Proceed to Checkout'. You can update your recipe selections at anytime.
Here are some handy 'How tos' when it comes to managing your curry kit subscription...
Click here to login to your Boom Kitchen account and manage your subscription. If you didn't create an account when you made your subscription order click register now and create an account using the email address associated with your subscription.
Once you've logged in hit the 'Manage Subscription' button.
It's easy once you're logged in - click the links highlighted with Boom emojis in the picture below
Click 'Change which recipes you get'..
All your up and coming orders will be listed. Choose make your selections to change the recipes in each order.
Click cancel your subscription and then confirm.
That's it! If you have ANY problems please contact us and we'll help you out.
I remember as a youngster getting him confused with violinist Nigel Kennedy who I occasionally saw driving around my home town in a Jaguar XJS shoddily sprayed in the colours of Aston Villa.
It must have been early 90s. Looking back at this period Rhodes and Kennedy had more in common than just looking alike to my teenage self (do they even look alike?)
Sort of. I think Gary's the one not holding the violin.
They were both talented young men who rose to become figureheads within their respective cultural industries. So fair play to Gazza and Nige.
Anyway. You're not here for an obituary, so here's an early TV appearance of Gary Rhodes cooking a traditional Bengali Prawn curry recipe under the direction of local hand Jayanti Bhattacharyya. We hope this small tribute will help his memory live on and, as always, bring some new world flavours and cooking techniques into your kitchen.
Ingredients you will need
Method
Step 1.
Crank up some Nigel Kennedy and spike your hair the 90s way!
Step 2.
As is our custom, crack open a cold one, toast Gary, Jayanti and absent friends then prep the ingredients as follows.
Step 3.
Well we would say that.. But so did The Independent newspaper - total amaze-balls on naan bread.
Here's what else they wrote about us:
For anyone looking to recreate a British Indian curry house experience, this is where we’d direct you. With varieties such as "jalfrezi heatwave", "lady naga" and "karma korma" to choose from, the kits contain three or four sachets of spice mixes, stocks, dried chillies or coconut and usually around four very easy steps to create a restaurant-quality meal for four. All the varieties are vegan friendly and though most kits suggest chicken as the main protein, further suggestions are available online.
We thought the "jalfrezi heatwave", which we made with lamb and a handful of other fresh ingredients, was terrific and really had that authentic je ne sais quois, which is often lacking from homemade curries. Though the spice blends mean you’re not entirely sure of measurements to recreate dishes alone – it’s not just whacking in a paste and frying – there is enough participation in the cooking process to make you proud of your achievement. Most of the dishes take around 25 minutes and can be purchased separately outside of the subscription model if you like, though we’d highly recommend the pick’n’mix option and hosting a big curry night for all your friends.
Boom Kitchen’s offering stands out for the value, ease of use and the incredible flavours of the curries themselves.
For the full article and to see some other great curry related products head over here.
]]>I think the reason we love it, and that it’s become a national institution, is because we’ve made the dishes our own. They’ve evolved – in and out of India – for hundreds of years to appeal to us Brits, and that evolution continues today with products like our own.
But I also think it’s easy to understand why any nation might fall in love with curry. It’s colourful, vibrant, spicy – almost the perfect comfort food, and a great antidote to traditional British dishes.
All this being the case, then, I find it harder to understand why a nation wouldn’t embrace curry. I’m always amused by the reaction we get from some of the French people we meet at events – it’s almost like we’re living in a parallel universe, with terms like korma, bhuna and jalfrezi completely alien to many French people. They don’t know what they’re missing!
The curry has a fascinating history – Hollywood could only do it justice by bringing Bill and Ted back to do an excellent adventure in curry through the ages. Here’s a brief history…
14th century – Richard II’s chefs document a recipe for a spicy stew, using a spice mix not a million miles away from today’s garam masala.
15th century – Portugal’s Vasco De Gama introduces chillies to India.
17th century – The East India Company is established, creating trading routes between Britain and India. Back home, curry starts appearing on restaurant menus.
19th century – Nationalisation of the East India Company brings in the British Raj era. The jalfrezi is born, as Indian chefs spice up leftovers from expat Sunday roasts by stir frying meat with chillies and onions.
20th century – Urban legend credits chef Ali Ahmed Aslam as creator of the chicken tikka masala. In fact, Ali is said to have improvised a sauce with tomato soup, yogurt and spices in an attempt to appease a disgruntled Glaswegian bus driver!
For the full curry timeline, check out our blog: boomkitchen.co.uk/blogs/news
For me, they all share the holy trinity that makes a curry: meat or veg, sauce and spice. It’s that simple. Different countries have different twists, though, based on ingredients readily available, local preferences and traditions. Even curries that you might associate with one country tend to have an interesting cross-border history. Take the vindaloo, which you can get in any curry house in the UK today. It originated in Goa in the 16th century, but was actually inspired by a Portuguese dish that marinated meat in wine. The Goans then added chillies to make the dish we recognise today.
But where did they get the chillies from? The Portuguese again, who introduced them to the Indian continent in the 1400s via Central and South America.
Some of the recipes are fundamentally different; for example, Indians don’t eat a tikka masala! That’s a dish we’ve made our own. However, cook with our Sri Lankan curry kit and we like to think it’s exactly the same as you’d get if you were in Mirissa Beach, Sri Lanka, where Carl [Anderson – co-founder of Boom Kitchen] discovered the recipe.
For us, that’s what it’s all about. If you’re scratch cooking with the right ingredients there’s no reason a curry you make in your kitchen can’t taste like one cooked in India or Sri Lanka.
For me, it’s Sri Lanka. They can do so many things with fruit and vegetables that will make your eyes water!
The essentials, if you like, are a good spice mix made with fresh spices and whole spices, plenty of fresh ginger and garlic and some fresh coriander. A cold beer and some tunes when cooking will make all the difference!
Chilli! Fresh, dried or powdered, it doesn’t matter too much. Add a little to the pan, then taste, as it’s easy to make it hotter. If you overdo it, chuck in some coconut milk or natural yogurt. Basically, any product containing fat will dilute the capsaicin, which is the chemical in the chilli that makes it hot.
Curry powder is simply a mix of various ground spices. Asian families will have a curry powder recipe that’s handed down through generations. I was fortunate enough to be given a few different recipes when I was travelling; it’s what goes into our kits.
Using a Lloyd Grossman jar. Or using spices in your cupboard that have been knocking around for ages. They’ll have lost their taste.
It comes down to personal preference, and depends on the type of curry. If it’s got plenty of sauce, then I like a chunk of naan bread to mop it up. I also like a cold beer, a good pickle selection or a vegetable side. Sri Lankan beetroot curry is one of my favourites, made with our Sri Lankan kit.
Whatever you like! We’re quite partial to a dry cider with our milder dishes, like Karma Korma and Tikka Tarka Masala – nothing too sweet, as the dishes are naturally quite sweet, so it’s nice to have that dry edge to cut through. Aspall Cyder is a favourite. Then, with our spicier dishes, we like big, hoppy, American style IPAs. If you’re looking for pointers you can’t go wrong with 13 Guns from Crafty Dan, Neck Oil from Beavertown Brewery and Punk IPA from Brewdog.
We just wanted to make it easy for people to scratch cook ‘authentic’ healthy curries at home. When we first started in 2012, the supermarkets were full of gloopy jars of sauce that didn’t cut the mustard health-wise or in terms of flavour, with loads of added salt and sugar.
Carl did a lot of travelling when he was younger, and made a habit of collecting his
favourite recipes – many of them begged and bribed from restaurant owners, chefs and local guesthouses. He’s got an amazing folder full of them all written on till receipts, postcards, and torn out pages from the Lonely Planet.
Beyond our attention to detail when it comes to sourcing the best quality spices and ingredients from Indian and Sri Lanka, I think it’s our focus on the scratch cooking experience.
You may regret asking this, but here goes… We don’t make one kit at a time, and that’s because some of our kits utilise the same building blocks. (For example, our Karma Korma, Tikka Tarka and Sri Lankan all come with the same measure of coconut.) Across the range, we have 12 unique building blocks – a building block can have up to 10 different sub ingredients that we need to grade and prepare – so, to make our lives simpler, we subdivide our production into five distinct categories: spice mixes, dried chillies, whole spice combos, coconut and, finally, Boom Base (our all-natural base onion gravy stock).
Once we have a good stash of each building block, we focus on bringing them together to make the individual recipes. It’s not rocket science, but we closely monitor our stock levels. Run out of a single ingredient and the whole machine can grind – or not grind! – to a halt. It’s a finely-tuned juggling act.
We currently have four staff and operate from the most picturesque industrial estate you can imagine, with sea views out towards the North Devon coastline near Ilfracombe. And where do you sell your curry kits? In independent farm shops, delis and online via our website. And hopefully soon in Ocado, too.
In 2019, we’re continuing our expansion into new cuisines. Currently we have Indian and Sri Lankan kits, but later this year we’ll have a Moroccan tagine kit and a Spanish paella kit, too. You heard it here first!
]]>If you're coming from Insta here's the link for the 👉 spice survey👈
National Scratch Cook Curry Week (we added the scratch cook bit) runs October 22nd to 28th 2018. To celebrate we've teamed up with Kingfisher to give you the chance to win the perfect beer to accompany your next Boom Curry Night.
Here's what you need to do for your chance to WIN one of 3 prizes including...
- a Boom Box with x 4 Boom Kitchen Curry Kits & a
- case of 12 x 650ml Kingfisher Beer
Step 1.
Complete the Boom Kitchen spice survey.
Step 2.
Follow at least one Boom Kitchen AND one Kingfisher social media account:
Boom Kitchen Twitter | Kingfisher Twitter |
Boom Kitchen Facebook | Kingfisher Facebook |
Boom Instagram |
The competition will close at midnight on the 28th October and we will announce the winners shortly after. A winner will be chosen at random on each social media channel (Twitter, Facebook and Instagram). We reserve the right to pick another winner if the same person is randomly selected on different social media channels.
]]>
Boom Kitchen supplied ingredients | Syns per dish | Syns per portion |
Boom Base | 0 | 0 |
Boom Coconut | 5 | 2.5 |
Boom Spice Mix | 0 | 0 |
Boom Whole Spices (1 stick of cinnamon, 2 cloves and 3 green cardamom) | 0 | 0 |
Ingredients you add at home | ||
Substitute the 3 tbsp oil in our instructions for frylite | 0 | 0 |
2 chicken breasts (no skin) | 0 | 0 |
Clove of garlic | 0 | 0 |
100ml single cream (Elmlea) | 5.5 | 2.25 |
OR | ||
100ml full fat natural yoghurt (Yeo Valley) - we find low fat yoghurts impart a tangy flavour that we're not a fan of | 1 |
0.5 |
1 tbsp sugar | 3 | 1.5 |
1/2 tsp of salt | 0 | 0 |
Fresh coriander | 0 | 0 |
Total with cream | 13.5 | 6.25 |
Total with yoghurt | 9.5 | 4.5 |
Richard II’s chefs had a recipe for a spicy stew that used a spice mix that was not a million miles away from today's garam masala featuring black pepper, cinnamon, ginger and cloves.
The recipes for 'powder-douce' and 'powder-fort' — 'sweet' and 'strong' blends of ground spices are recorded in 'The Forme of Cury', a collection of medieval recipes from the 14th Century. Unfortunately the name 'Frome of Cury' isn't a tribute to our much loved dish. It essentially means 'the method of cooking' with the word cury an Anglicisation of the medieval French 'cuire' - to cook.
Portugal’s answer to Marco Polo, ‘Vasco De Gama’ introduces chillies to the Indian Continent via the Americas.
Goans create the Vindaloo - their interpretation of a Portuguese recipe for meat marinated in wine.
East India Company pretty much rule India exercising military rule and assuming administrative functions.
Back home some curry firsts indicate the curry is making roots:
- first curries served in restaurants
- first curry recipe published in a British cook book, ‘The Art of Cookery Made Plain & Easy’ by Hannah Glasse
- first advert for curry powder
At the turn of century the East India Company’s private army consists of 260k men, twice the size of the British army.
Spice imports strengthen - Turmeric imports triple between 1820 and 1840.
Nationalisation of East India Company brings in British Raj era. Queen Victoria’s penchant for all things indian boosts popularity of curry.
The Jalfrezi is born as Indian chefs spice up left overs from expat Sunday roasts by stir frying meat with chillies and onions.
Partition of India in 1947 ends raj era, entrepreneurial immigrants fuel boom in indian restaurants.
Urban legend states a bus driver complaining of dry chicken at the Shish Mahal restaurant in Glasgow's West End sparks the invention of the Tikka Masala. Chef and proprietor Ali Ahmed Aslam is said to have improvised a sauce by mixing tomato soup with yogurt and spices. On sending back to the table the dish was met with rave reviews, earning the Chicken Tikka Masala a permanent place on the menu in the Shish Mahal and later a place in the hearts of a nation.
A lovely story, but the truth is the origin of the dish is not 100% certain. The origins of the dish are most likely rooted in the South Asian, Bangladeshi community in Britain. The Multicultural Handbook of Food, Nutrition and Dietetics credits its creation to Bangladeshi migrant chefs in the 1960s, after migrating from what was then East Pakistan (now Bangladesh). At the time, most of Britain's Indian restaurants were owned and run by Bangladeshi chefs, who developed and served a number of new 'Anglo-Indian' dishes, including chicken tikka masala. Food Historians Peter and Colleen Grove explored the origin of the chicken tikka masala and various claims. They concluded the dish 'was most certainly invented in Britain, probably by a Bangladeshi chef'. They suggest 'the shape of things to come may have been a recipe for Shahi Chicken Masala in Mrs Balbir Singh’s Indian Cookery published in 1961'.
Image credit eatlike@girl.com
Where we heard it: BBC Food Programme
Presented by: Yasmin Khan, produced in Bristol by Clare Salisbury.
How to listen: Birmingham's Beloved Balti
For food writer Yasmin Khan, the Balti conjures up family meals out in her childhood home of Birmingham where she would regularly tuck into deep bowls of the city's most iconic dish - richly spiced chicken or lamb, that she scooped up with freshly made warm naan breads. In it's heyday, the Sparkhill area of Birmingham was saturated with Balti restaurants, so much so that it became known as the "Balti Triangle", a place which defined Birmingham's food scene and became one of the few parts of the UK where working class, immigrant, food was celebrated. Since then, the Balti has grown in reputation as one of Britain's truly regional dishes, so much so that a bid was made, albeit unsuccessfully, to give it protected EU status. Now, Yasmin heads back to Birmingham to explore what this uniquely British-Pakistani dish means to a new generation of people growing up in the so-called 'Balti Triangle'. What she finds is a community with strong bonds and deep pride, that continues to come together around a deep love of food.
Image credit: Royal Munster Fusiliers
Where we heard it: BBC In Our Time
Presented by: Melvyn Bragg
How to listen: The East India Company
Melvyn Bragg and guests discuss the private trading company that helped forge the British Empire. At its peak, its influence stretched from western India to eastern China via the farthest reaches of the Indonesian archipelago. It had a fleet of 130 twelve hundred tonne ships and commanded an army of 200,000 troops that came to dominate the Indian subcontinent. It funded governments, toppled princes and generated spectacular amounts of money from trading textiles and spices. But this wasn’t an empire, it wasn’t even a state, it was a company. The East India Company, founded in 1600, lasted for 258 years before the British state gained full control of its activities. In that time it had redrawn the map of India, built an empire and reinvented the fashions and the foodstuffs of Britain. But how did the East India Company become so powerful? How did it change both India and Britain and how was the idea of a company running a country ever accepted by the British Crown?With Huw Bowen, Senior Lecturer in Economic and Social History at the University of Leicester; Linda Colley, School Professor of History at the London School of Economics; Maria Misra, Fellow and Tutor in Modern History at Keble College, Oxford.
Image credit: BBC Food Programme
Where we heard it: BBC Food Programme
Presented by: Sheila Dillon, produced by Rich Ward
How to listen: Our Wild Spice Rack
Sheila Dillon heads to Galloway, Scotland, to meet forager and wild food teacher Mark Williams - who claims to be able to match anything in our spice racks with flavours found in the wild, in the UK. Can he assemble a 'native spice rack'? What might a 'wild Scottish curry' taste like?
Where we heard it: BBC Food Programme
Presented by: Presented by Sheila Dillon Produced by Clare Salisbury
How to listen: Curry house crisis... where are the women?
The British Asian restaurant sector says it's suffering the consequence of major staff shortages. Many high street takeaways and curry houses are facing closure. While restaurants search for a solution, some are questioning whether enough is being done to encourage women into traditionally male dominated kitchens. And whether if they could, this might be part of the solution. In this programme Sheila Dillon meets pioneers of British Asian cooking. Chef Romy Gill MBE, one of the first Indian women to own and run her restaurant 'Romy's Kitchen' near Bristol. Winner of BBC One's Masterchef Saliha Mahmood Ahmed, whose multi-faceted career takes in cheffing, food writing, raising children and working as a doctor. Asma Khan, soon to be the first British restauranteur on the Emmy nominated Netflix series 'Chef's Table'. Takeaway chef Salina Ahmed, finalist in the British Takeaway awards for her cooking at 'Sizzlers' in Winchester. And Rakesh Ravindran Nair, Group Development and Training Chef at the Cinnamon Club in London.
Carl
I fell in love with spicy food on my travels. I used to be a software developer and spent my early career seeking out temporary contracts that would help me get out of Luton and experience the world (no offence to Luton).
I spent the best part of 15 years globetrotting and while I didn't keep a diary I did make a point of collecting recipes everywhere I went. Most of them bribed off chefs and guest house owners and scribbled on random scraps of paper and torn out pages of the lonely planet.
It was only after I settled down in North Devon and got a kitchen of my own that I got the chance to revisit the recipes.
I can't describe how amazing it was to re-create the flavours from my travels. It was like the aromas from my frying pan were taking me back to the streets of Penang, the beaches of Thailand and jungles of Sumatra.
I couldn't get over how simple the dishes were to create. Once all the prep was done; the various spices ground, pastes mixed and coconut grated and measured, I could knock up my favourite dishes in minutes. There was no comparison between these scratch cooked dishes and the bland, gloopy 'Asian' chuck-in sauces in my local supermarket so yeah... I thought I might as well have a go and take the big boys on.
Jim
No romantic stories about bribing guest house owners from me I'm afraid. I’m just your average bloke who love’s a curry!
I do remember the first time I tried one of Carl’s curries though. It was a Beef Rendang and it was so delicious, I couldn’t believe that he’d cooked it.
I asked him for the recipe and he reeled off a list of exotic ingredients as long as my arm, each with a side note about the flavour it bought to the dish. I just remember finding it all really interesting.
If there was Eureka moment for me it was the idea that every curry lover needs a friend like Carl. All we needed to do was to package his recipes and the more exotic ingredients into a format that would help an idiot, spice novice like me cook a tasty, healthy dish I could be proud of.
Carl
Guilt free pleasure! Most things that are pleasurable in life are bad for you or illegal. Not spices. They just make food and drink so much more interesting and pleasurable.
Jim
I agree but would probably take it a step further and say why stop at guilt free. I was at a New Years party at Carl's house and he was mixing gin with apple juice, cinnamon and star anise then nuking it in the microwave. A simple, fun and delicious winter cocktail!
Jim
I think Brits have always had a healthy appetite for spice but in recent years we’ve started to seek out more adventure in the kitchen and a deeper understanding of the ingredients we use and techniques needed to get the best out of them.
It may sound crazy but I think a key factor driving our sense of culinary adventure is the demise of the night out.
Staying in has been the new going out for a while now but what's changed is I think Brits have learned to stay in - in style. Carl and I built Boom Kitchen on nights-in; drinking craft beer, watching breaking bad and random youtube clips while fine tuning our recipes. At the time we were conscious that the product we were trying to create wasn't just a combination of spices. For us it was all about the cooking experience. In our minds we were competing more with Indian Restaurants and the Friday night take away than we were with the likes of Loyd Grossman. In our mind if your curry from the local take away was better than ours we didn't stand a chance of building a business, let alone a brand.
5 years on and we’re still here, so I guess we are living proof that Brits have an appetite to cook with fresh spices and if the sales of our new Sri Lankan curry kit are anything to go buy they are also eager to experiment with new cuisines.
Carl
Another thing is Brits are far more health conscious then they used to be. They know that excess sugar, salt and additives go hand in hand with mainstream sauces and ready meals which is why more Brits aspire to cook from scratch, whether that's with their own spices or a helping hand from us.
Jim
I spose to me it means how much chilli there is in something. The more chilli the spicier. If you want to get nerdy a chap called Wilbur Scoville created a scale to measure the relative spiciness of chillies - if any of your readers are interested they should check out the Scoville Scale.
Most people tend to have an idea of where they sit on the Korma, Tikka, Jalfrezi and Vindaloo scale.
I hate the idea of people pigeon holing themselves as a Korma person and potentially missing out on a world of different flavours and more subtle sensations of heat.
Many people have had bad experiences with dishes that have had too much chilli powder added to them. I try and encourage these people to experiment with chillies. Either by substituting chilli powder in recipes with a whole chilli or by adding a whole chilli where they normally wouldn't. Chucking a whole dried Ancho or Chipotle into a Shepards pie is a revelation.
Carl
Our spiciest curry kit is our Lady Naga recipe. She gets her name from the whole Naga chilli inside rated 800,000 to a 1 mil on the Scoville Scale. Eat the chilli and it's gonna bring a tear to the eye of the most hardened chilli head and leave most average people adopting the faetal position. But if you just leave it whole and let some of it's magic diffuse into your dish while it cooks you'll end up with a gorgeous flavour and a slow building heat. Where chilli powder burns in your mouth the heat you get from the Naga Chilli is like someone's turned up the thermostat up on your body's central heating.
Carl
Most important tip is to remember to enjoy yourself. Find a format of using spices that you enjoy.
Fresh is definitely best. To appreciate this fully you should add making some of your own fresh ground spices to your bucket list. Even if you then decide it’s not for you it’s definitely worth investing in a small coffee / spice grinder to find out.
If you're interested in learning more about spices it's also great to see what the spices look like in their none powdered form.
If that proves a bit much try a kit like ours that allows you to enjoy cooking a dish with a combination of fresh whole and ground spices without having to source lots of different ingredients only to watch them lose their mojo and take up space in your cupboards.
My final tip would be to prep all your ingredients before you cook with spices. It means you can kick back and really enjoy cooking experience and soak up those aromas. It also means your less likely to burn them.
Jim
I know Ottelnghi (world respected Spice guru) says try and immerse yourself in one single cuisine. If you have the discipline I think that's great advice as it will teach you about proven spice combinations and how to build different dishes with subtle variations.
I love Nick Coffer's (My Daddy Cooks) Mexican Lasgane recipe as it shows how the addition of a couple of spices (cumin, coriander, oregano and cinnamon) can give a completely different twist to a dish you are familiar with. I love adding a dried Ancho chilli to that recipe too.
If you fancy a bit more variety there's a great book called Spice Yourself Slim by Kalpna Woolf that give you recipes for different spice blends for cuisines all over the world, so that's worth having in your locker.
As a late comer to using spices my tip would be to experiment! Crush a couple of Cardamom and add it to your coffee or hot chocolate. Sprinkle some cinnamon on your porridge and grate an apple into it. Introduce some turmeric and saffron to Sunday's roast chicken and see what your gravy taste's like.
Jim
I'd say using too much. What you're trying to do with spices is add layers of flavour to your dish, not completely over power the other ingredients.
Carl
We all know we should taste food as we go. One mistake is to add ground spices to a sauce in attempt to try and enhance the flavour. You will get some flavour that way but it's worth remembering that all the flavour, even in ground spices, is locked in as oil at a molecular level. The best way to get that oil and flavour out is to fry the spices off (in oil). So if you think your dish needs a bit more oomph in a certain department you're better adding a table spoon of oil to a pan and then frying off the spice/s before you add them back into your sauce / dish.
Carl
Cumin, I just love the aroma when I'm grinding it. That sounds odd I know.
Jim
I'm going to be boring and say green cardamom. When I was young I hated them but now I feel I've hit the jackpot when I find one in my curry. I'm also a bit of a tea and coffee nut and am partial to chucking a couple of cardamom in to those too.
It's not my favourite but I have a new fascination with tamarind. I was at a Syrian deli / cafe called Damascena in Moseley Birmingham last week and had a tamarind and rose water juice - it tasted like an earthy Coca Cola.
Carl
It's our Tikka Tarka Masala - like a Tikka but a little 'otter (a little nod to our Devon roots there), closely followed by our new Sri Lankan recipe.
]]>
First up make sure you get some nice fresh prawns.
Frozen is fine. If anything prawns frozen straight from catch are going to taste fresher than those that have sat under the bright lights of a supermarket fish counter.
If you are buying from a fishmonger or a fish counter ask to smell them - the less fishy the fresher.
Black edges or black spots on the shell can be a sign of quality loss . Tiger prawns naturally have bluish colored shells with black lines between the segments which should not be confused with quality loss.
Raw prawns start out with grey shells and translucent flesh.
When cooked, the exterior should be pink with red tails and the flesh slightly opaque and a little “white” in colour. If it is bright white in colour, there’s a good chance the prawns are overcooked. It's tricky to get it just right and it's always best to err on the side of caution but remember your prawns are going to continue to cook after removing from the heat.
Raw prawns (frozen) start out with just a little curl to their shape. With a little pressure, you can straighten them out. When you cook the prawns they will naturally start to curl.
Some chefs say when they curl into a C shape, they are perfectly cooked. Leave them to cook and they'll continue to curl tighter into an O shape by which time they're overcooked.
So an easy way to remember this tip is that C shaped stands for 'cooked' and O shaped stands for 'overcooked. Boom. 💥
Make like an Australian and through them on the barbie or a hot griddle pan and add to your finished sauce.
If you're feeling a bit fancy or had a bit of a windfall why not push the boat out and try some langoustines - king prawns on steroids.
]]>Prep & cook in 20 min ⏱️
To follow this recipe you will need our Karma Korma curry recipe kit.
1. Dilute Boom BaseTM with 300ml of boiling water, stir and leave for 10 mins.
2. Pop the cork on some fizz and prep the ingredients as follows:
3. Add 3 tbsp veg oil to deep frying pan or wok and turn heat on hob to med/high.
Now it's about timing. What you want is a sauce that has reduced down to your preferred consistency AND your prawns to be cooked.
If your prawns are raw you should pop them in before you move to the next step. It's only going to take a couple of mins to cook your prawns in the sauce and they're going to continue too cook as you complete the final step.
If you've got pre cooked prawns you can add with your coconut and cream / yogurt mix now...
Add the coconut powder, cream/yoghurt mixture, 2 tbsp sugar and ½ tsp salt.
Simmer for a couple of mins then turn off heat.
Stir in 1 tbsp chopped coriander and sprinkle with almonds before serving with rice/naan/chapati. Boom. 💥
Check out our tips for getting the most out your prawns here.
]]>Prep & cook in 25 min ⏱️
To follow this recipe you will need our Jalfrezi Heatwave curry recipe kit.
Don't fancy chicken? Fine by me...why not try using lamb, beef or veg instead? We recommend pre-cooking it and adding it at step 4.
1. Dilute Boom BaseTM with 300ml of boiling water, chuck in finger chilies, stir and leave for 10 mins.
2. Crack open a beer and prep the ingredients as follows:
3. Add 3 tbsp veg oil to deep frying pan or wok and turn heat on hob to med/high.
4. Pour in the Boom Base TM and finger chilies, add the tomato, 1 tsp sugar and ½ tsp salt.
Now continue cooking (approx. 8 mins) until your creation has reduced down to a nice thick sauce and looks The Bomb!
Turn off heat and stir in 2 tbsp chopped coriander before serving with rice/naan/chapati. Boom. 💥
]]>We're delighted to announce that our curry recipe kits will now be available in Booths, the supermarket chain in the North of England often referred to as the 'Waitrose of the North'.
Booths have selected 4 Curry Recipe Kits from the Boom Kitchen range that will be situated in their international food aisle and available in select stores from November 2016.
Booths will be listing our Karma Korma, Tikka Tarka Masala, Magic Bhuna and Jalfrezi Heatwave curry recipe kits.
To start with we will be in half of their 28 stores across Lancashire, Cumbria, Yorkshire, Cheshire and Greater Manchester.
Our Lady Naga Curry Recipe Kit was considered a little 'too fiery 'for the Booths’ customer.
‘Guess you guys aren’t ready for that yet?
But your kids are gonna love it.’Quote: Michael J Fox, Back to the Future following his Johnny B. Goode performance at his young parent’s Prom Night.
Jim Doel, co-founder at Boom Kitchen said, ‘To get listed in a premium supermarket like Booths is a really proud moment for us. It's our first supermarket so we’re chuffed to get in at the top with Booths and revelling the chance to mix it up with the big boys and girls in the international foods category.’
Carl Anderson, co-founder added, ‘We’ve been doing a lot of work behind the scenes to get Boom’s range of curry kits ready for the supermarkets. We're looking forward to working with Booths. Now roll on the next one!’
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