Tuesday, May 02, 2006
We had the pork curry again, and like most braised dishes, it was just as good or better the second time around.
Even with a strongly flavored curry, condiments make a difference. The two chutneys I whipped up usher the taste buds in different directions and, with their brightness and sweetness, join with the curry in different ways. The color contrast is pretty cool too.
The tamarind-based chutney is sweet and sour, with a little heat off in the distance. The green cilantro-mint chutney is vivid and herbal, and its chile heat is right up front. The two make great partners.