Anyone who’s tried to make true Indian curry at home knows that it’s difficult work. First, there’s the matter of procuring all the various spices – cardamom, anise, coriander, red chilies, turmeric, mustard seed, and fennel, to name a few. And for any chef used to coaxing a roux into a béchamel or whisking a finicky hollandaise, the procedure itself is also quite different. There’s no real thickening base (other than slowly-caramelized onions), and getting all the spices to marry without drowning each other out is like walking a tricky tightrope. Still, a dozen failed attempts leading up to one perfectly concocted batch of spicy, fragrant curry are worth the effort. And that’s sort of how most of life’s delicious... More >>>