The deep, rich flavors of a traditional spice paste fortified with curry leaves and curry powder are beautifully combined with the hearty taste of slowly stewed oxtails. Serve with rice or lontong (an Indonesian traditional rice dish), and a little Pickled Fruit Salad or Mango Sambal on the side.
SPICE PASTE
1-inch piece of ginger
1 stalk lemongrass
1 medium onion coarsely chopped.
6 cloves garlic
2 fresh red or green jalapeno chilies, seeded.
1 tablespoon chili garlic sauce
1/4 cup of water
1 medium potato
1 medium carrot
1/2 small jicama
2 pounds oxtail, cut into segments.
2 tablespoons cooking oil.
2 tablespoons curry powder
2 cinnamon sticks
10 dried curry leaves (optional)
1 can (13 ½ oz.) unsweetened coconut milk
3 cups water
¼ cup soy sauce
1 tablespoon packed brown sugar.
Mint leaves
Getting Ready
1.
Thinly slice ginger and bottom 6 inches of lemongrass.
Place in blender with remaining spice paste ingredients and process until
smooth.
2.
Peel potato, carrot, and jicama. Cut potato into 1 ½ inch
chunks, carrot, and jicama into small cubes.
Cooking
1.
In a large pan, parboil oxtail in water to cover for 5
minutes; pour into a colander and let drain.
2.
heat oil over medium-low heat until hot in the same pan.
Add the spice paste and cook, stirring, until fragrant—6 to 8 minutes. Add
curry powder, cinnamon sticks, and curry leaves.
3.
Return the oxtails to the pan, stir them, and coat them
with seasonings. Add coconut milk, water, soy sauce, and brown sugar. Bring to
a boil; reduce heat, cover, and simmer until meat is tender, 1 ½ to 2 hours.
4.
Add vegetables to meat; cover, and simmer for 30
minutes or until all vegetables are tender when pierced.
5.
Ladle into bowls and garnish with mint leaves.
6. Makes 6 servings.
CURRY LEAF
Curry doesn't grow on trees. It's a seasoning blended from many spices. So, what, then, is a curry leaf? It is the shiny dark green leaf of a South Asian plant that smells a lot like curry when it's crushed (though the resemblance is purely coincidental since the plant is not related to any of the curry species.
Curry leaves figure prominently in South Indian and Malaysian cooking. You can sometimes find fresh ones in Indian markets, but you're more likely to find them dried. To release their aromatic essence, crush them in a mortar and pestle or grind them in a spice grinder.
From India To Thailand, a Guide To the World’s Curries
Characteristics: Caribbean curries, unlike in India, are generally prepared with pre-made curry blends high in turmeric. They often include cumin, paprika, cardamom, garlic, and fenugreek. Those are then made into a paste or powder, added to a protein, and marinated before cooking. The powder is also added to the pan before cooking, creating popular dishes like curry goat and curry chicken.
“Jamaicans, we like to see that bright yellow,” says Hugh Sinclair, a native Jamaican who goes by Chef Irie and hosts “Taste the Islands” on public television in South Florida.
You’ll find this curry style throughout the British West Indies, varying slightly from island to island. But places like the Cayman Islands (which used to be part of Jamaica) and other islands nearby will have very similar styles.
Origins: Jamaica’s curries were heavily influenced by British colonial rule, and as such, they’re based more on pre-made curry mixes than anything families make themselves. That said, once slavery was abolished and Indians came to the islands to work in the sugarcane fields, more Indian-style curries became prevalent. So, while the traditional Jamaican curries are more popular, you can find Indian styles throughout the country.
“In Jamaica, we have a large Indian population, and in Indian households, they’re making their own curries,” says Sinclair. “They’re mixing the spices in real-time when cooking the dishes like in mainland India.
Characteristics: Traditional Indian curries are generally based on coconut milk with a salt or acid component like lime juice, garlic, ginger, tomatoes, onions, and two spices, usually turmeric and curry leaves, sometimes cumin. Further inland, dried coconut replaces coconut milk, and you’ll find other meats like chicken used instead of fish. Coastal Indian curries will be more coconut milk and turmeric-based, with a yellowish color. Inland curries use more tomatoes and are redder in color.
“Even in India,” Irani warns, “you’ll find three different people arguing over what a curry should be.”
Origins: Curry was primarily developed in southern parts of India, and though you might see recipes for North Indian curries, this is more just a generic term for sauce-based dishes from that region. As Irani said, it’s really only one dish, not an entire collection of dishes. And definitely not a spice blend. Initially, it didn’t have much in the way of tomatoes, onions, garlic, or ginger. Still, when Europeans came to India, they brought those ingredients, simultaneously borrowing and helping to develop food in another land.
