Of all the world's cuisines, the one I'm most interested in learning to cook is Indian. With other cuisines, I can adjust the taste as I go. But with Indian, the spice blends are complex and tiny changes can affect the outcome of the dish. I once took a class - at the much-missed Veda restaurant on Arbuthnot Road - and watched in fascination as the chef toasted spices individually, then pounded them in a mortar to make a special blend for each dish.
So, for now, I cheat: I use curry powder. I don't use it to make Indian dishes - I have too much respect for the cuisine to do that- instead, I use it in Indian-inspired dishes. The following recipes have just a hint of curry powder. Remember, not all powders are created equal, so experiment with a few before choosing one you like.
Curry-dusted shrimp and scallop skewers with mango, coconut and kaffir lime salsa (pictured)
12-18 large, fresh shrimp (with bodies about 7cm long), heads and shells removed
12-18 fresh scallops (about 3cm in diameter)
15 grams curry powder
15 grams rice flour
