Due to COVID, we are waiting until Spring to confirm class dates for this class. Please register your interest in this class here.
Curry is a generic term primarily employed in Western culture to denote a wide variety of dishes originating in Indian, Pakistani, Bangladeshi, Sri Lankan, Thai or other Southeast Asian cuisines. Their common feature is the complex combinations of spices and herbs. Learn to make several dry and wet curry spice mixes such as green and red curry pastes, toasted curry powders etc. Learn when your homemade curries have to be added during the cooking process to produce different flavour results and apply them to wet or dry meat, poultry, fish, or shellfish and vegetable curries.