Curries From Around The World

Cook curries from Thailand, India, the Caribbean and Indonesia

Curries are not only found in India but in many other countries too.  Africa, the Caribbean, the Middle East, South East Asia, all have their own versions of a curry but using different spice blends.

On this workshop you will make your own pastes and spice blends by hand using a traditional pestle and mortar and then cook some of these less well known curries:  Middle Eastern fish curry (usually sea bass or sea bream),  Jamaican grilled pork, Swahili aubergine curry and a red Thai curry. Steamed sticky rice and pilaf rice will also be demonstrated.

Have fun!

Perhaps most importantly, as well as learning new skills, you will have had some fun learning in a relaxed and supportive environment. During the course the emphasis is on using personal taste, judgement and technique rather than slavishly following a recipe. This approach means that one recipe may become two or three recipes. However, a booklet containing the course recipes will be given to you at the end of the course.

Everyone has their own set of ingredients, and prepares their own dishes sharing only a 4 burner induction hob and standard size fan assisted oven with one other learner. We all work together at the same pace with each stage demonstrated before you do it yourself.

We will stop and eat as we go along so that you taste everything we cook, but you will have some food to take home with you.

The not so small print – please read.

It is essential that you wear flat shoes with a closed toe – this is for your safety and comfort, we will be on our feet most of the time.

It is essential when booking that you advise of any accessibility issues, allergies or dietary requirements. Rutland Cookery School is committed to being as inclusive as possible and we will do our utmost to accommodate you but we do need to know in advance.

Book your place on one of the available sessions below

Jun 19
Nov 23