Cultureshock

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Video transcript

‘It’s not hot enough’ says my father. This is one of my first memories of a curry. Curry in the family home when I was growing up consisted of a saucepan full of a mixture of curry powder, Sharwoods generic medium curry, slices of apples, a handful of sultanas and the odd bit of meat accompanied by American long grain rice.

My next thread of memory is curries out in Leicester, a well known place for authentic cooking. This was where I discovered tikka, korma, rogan josh and balti with basmati not American rice. I met up with fellow students for a feast of Indian curries.

Port Talbot, a place that doesn’t usually conjure up thoughts of curry, but it does for me. Spending long days waiting for friends to come off shift work I researched local curry houses ready for our evening meal.

Now, I have graduated to making my own. I enjoy the process as much as the eating. The smells of ghee, fenugreek and garam masala and the sounds of the pestle gently swirling away at coriander seeds. To be added together with saffron threads to the final dish.