Oral-gami
Sometimes a dish unfolds. It unfolds on your tongue, it unfolds on your plate, it unfolds in your nose. And sometimes the unfolding surprises.
When my sister was between 12 and 14 she became fascinated with origami after receiving an origami craft kit for a present. I’ve no idea all these years later if she was any good, but she was a talented pianist with dexterous fingers well-suited to a task like folding paper. I would sometimes sneak into her room to look at and gently handle her efforts in paper. I recall the bright colors and complex patterns and if I was certain I had a bit of time when I wouldn’t get caught I would occasionally unfold one to see how it worked and then carefully refold it. That a square sheet of paper could become a swan or an angel was marvelous.
There is a similarity — a conjunction — between folding paper and cooking. As cooks we begin with an idea for a dish and then carefully fold in the tastes and flavors. A bit of cinnamon forms a crease, lamb contributes stability, cardamom makes an overlay, and garlic forms a shadow-line. Cooking is multidimensional — like origami.
In folding paper the artists take something with two dimensions, and working within those two dimensions, create three dimensions — even four when the angled paper really evokes in the viewer’s mind the rounded form it represents.
Over the course of dinner the masala unfolded, the apparent complexity deconstructed as I tasted the structure.
I made Tikka Masala last night. I used chicken but that’s not unlike choosing a yellow matt paper as opposed to lamb, which might be a lavender iridescent paper. I might, in fact would, alter minor details in the masala depending on the core ingredient, but an origami artist would also modify certain folds to achieve the desired effect when making a black swan or a white one.
I ate a bite of masala and thought, “Yeh, ok, nothing to write home about.” I ate another couple of bites: “Not bad, actually.” A few more bites and, “Oh, yeah, the jalapeno is kicking in and the cardamom is perfect.” In other words, over the course of dinner the masala unfolded, the apparent complexity deconstructed as I tasted the structure. By the time I finished the entire dish had been laid out like a simple square sheet of paper, and then carefully refolded into the original image. But now completely understood.
Tikka Masala
Serves 6.
8 boneless, skinless chicken thighs or
2 lb lamb stew meat
Marinade:
2 tbsp cardamom pods
1 1/2 tbsp cumin seeds
1 tbsp coriander seeds
1 tbsp black peppercorns
1 stick cinnamon — smashed
1/2 tsp whole cloves
1 tsp ground tumeric
2 lg garlic cloves; crushed
1 inch fresh ginger — peeled and grated
1/4 tsp cayenne pepper
1 c yogurt
Sauce:
3 tbsp cooking oil (or, ideally, ghee)
2 tbsp cardamom pods
1 1/2 tbsp cumin seeds
1 tbsp coriander seeds
1 stick cinnamon — smashed
1/2 tsp whole cloves
1 tsp ground tumeric
1 onion — peeled and thinly sliced
2 cloves garlic; peeled and thinly sliced
1 inch fresh ginger — peeled and thinly sliced
1 jalapeno pepper; seeded and finely chopped
1 15-oz can petit diced tomatoes
1 cup heavy cream
Marinade:
Cook cardamom pods, cumin seeds, coriander seeds, black peppercorns, cinnamon, and cloves over medium high heat, shaking regularly, until seeds begin to pop. Coarsely grind in a spice grinder (I use a dedicated coffee grinder) or mortar and pestle.
Mix spices with remaining marinade ingredients. Thoroughly combine marinade with meat in a zippered bag and refrigerate overnight.
Meat:
Set oven to broil and line a baking sheet with aluminum foil.
Pat meat between paper towels to remove most, but not all, marinade.
Place meat on baking sheet and cook on the second rack from top for 5 – 7 minutes — until lightly browned. Set aside when done.
Sauce:
Note: I really like leaving the spices whole. This is what prompted my thoughts about a dish unfolding. The flavors of all the spices pervade the dish, but biting into a cardamom pod or whole clove is when that flavor unfolds and the craft becomes apparent.
Heat oil or ghee over medium high heat. Add cardamom, cumin, coriander, cinnamon, and cloves. Cook 5 minutes. (Be sure the fan is running full blast and don’t lean over the pan.)
Reduce heat to medium and add onion and tumeric. Cook, stirring, until onions are translucent – about 5 minutes. Add garlic, ginger, and jalapeno and cook one minute longer then add tomatoes. Reduce heat to low, cover, and simmer gently for 30 minutes.
Stir cream into sauce and add meat (if using chicken, cut into bite-sized pieces first). Simmer, uncovered, for 10 minutes and serve over rice.
Note: I stole a trick from Ree Drummond and colored my rice with tumeric and then added peas. Great idea for presentation.
Try tikka masala with…
Asparagus Parmigiano
Slow-roasted Tomatoes
Buttermilk Pie