In one of my favorite cookbooks, there’s a chapter entitled “Nice with Rice.” I’ve always loved the idea that we could sort dishes by their chosen starch. Instead of being nice with rice (or in addition to that quality), today’s roughly imagined vegetable curry is in the category “bon with naan.”
That naan comes from Stonefire, maker of traditional naan, roasted in ovens far hotter than ours get at home. While I’ve made paratha, roti, and even samosas, I’ve never tried my hand homemade naan, because I don’t have a tandoori oven. Whereas Stonefire does: their naan, made with an age-old recipe that uses both buttermilk and ghee, gets baked using new technology that mimics the 6,000-year-old method of making naan in a tandoor oven. I keep packages of Stonefire naan in the freezer (there are whole grain, garlic and sweet chili versions in addition to original), then bake them up, brush with butter, and eat them.
And what do I eat them with?
Well. Back in December, I asked what cuisine you might like to see explored more on the blog, and you said Indian. And then in January, I told you my food resolutions, and one was to make Indian (and Thai) curry pastes at home. For today’s bon with naan curry–not exactly a korma, but something like it–I got out my mini food processor, picked up ginger, garlic, cilantro, and serranos, and started making a curry paste.
The method for any curry paste is easy: combine herbs, chilies, nuts, garlic, ginger, aromatics, tomato, onion, oil, or toasted spices in various proportions and grind or pound them into a goop.
The interplay of flavors in the paste contributes a deep seasoning, and sometimes serious spice, to your stews. To make any curry, you simply heat some oil in a pan, toast the paste in it, and add whatever ingredients you’d like, from protein and vegetables to coconut milk, stock, or cream. Both making curry paste and making curry are a lot easier than you’d think, and a lot less risky than opening up a can of paste from an unknown brand and finding your dinner needs about 6 cups of salt to taste like anything at all.