Curry is a world wide favourite. Come and learn to recreate a variety of global curries with Erin Baker.
We will explore the seductively spiced curries of India, the fragrant curries of the Caribbean, the creamy coconut curries of Thailand and smokey African curry.
Aromatics such as garlic, ginger, galangal, lemongrass and chillies will take centre stage in the day as we discover the distinctive flavours that each brings to a dish. We will also discuss chillies, how to use them effectively, which is hottest and how to add flavour and gauge heat without spoiling the pot.
We will make a selection of the following
- Jamaican plantain and black eyed pea curry
- Thai green curry
- Ethiopian red lentil and sweet potato curry
- Paneer and chickpea jalfrazi
- Malaysian noodle curry
For each course we choose the recipes that fit the season, depending on time of year and the availability and seasonality of produce.
We will taste and talk throughout the day and finish with a shared three course meal which we will have made together which will be accompanied by Organic wines or juices. You will receive a recipe pack full of tips and ideas at the end of the day.
About the tutor
Erin Baker, of the Natural Cookery School, has been a professional vegetarian chef and cookery tutor for over 15 years focusing on whole food, world flavours and seasonal ingredients.
Prior to living in the UK, Erin was co-owner of an award winning vegetarian restaurant in California.
She currently resides in Stroud teaching at cookery schools throughout Gloucestershire and further afield.
She is an avid fruit and vegetable gardener with a passion for edible flowers and manages a community allotment project in Tewkesbury.