Rubina Jadwart is a local home-based chef and ‘curry master’, who saw an opportunity to establish a food business in 2019 that not only caters to savoury halaal platters but specialises in home-style curries and savoury delights.
“The Art of Curry is not only following a recipe, it’s understanding the flavours, texture and aroma.”
“Getting feedback from my customers saying the food was good, and that they enjoyed the food, is what keeps me going and wanting to continue and keep up the standard, trying to make it better,” said Rubina.
Rubina who founded Ruby’s Taste of Home shared some of her spice secrets with Get It, and we have decided to let you in on some of her secrets. With her permission, of course! We asked what the phrase “The Art of Curry” means to her, and she showed us.
“Selecting the right variety of spices, each with its unique aroma and flavour, is ‘the art of curry’.”
How to blend your flavours like a pro:
Onions, ginger and garlic is a must when making a curry. Sauté your onions, ginger and garlic and then add in your spices along with your tomatoes, allow to cook for a few minutes mixing well so that the spice doesn’t burn.
This allows your flavours to blend together. Add in your favourite protein or veg and cook till tender. Simmering the curry allows all the flavours to melt together and intensify. Taste for salt, acidity and sweetness. Add fresh herbs to the final touches.
“Cooking was not my comfort zone but with a lot of support, encouragement and referrals from my customers, my business is growing. For the last year, I have been making homemade meals daily for customers.”
Must-have spices:
Jeera Powder/Seeds (Cumin)
Dhania Powder (Coriander)
Garam Masala
Turmeric Powder
Chili Powder
Cinnamon Sticks
Bay Leaves
Curry Leaves
Star Anise Seed
Elachie (Cardamon)
Rubina’s Butter Chicken
Ingredients
500g chicken fillet (cubed)
1 teaspoon ginger and garlic
½ teaspoon salt
¼ teaspoon turmeric powder
½ teaspoon cumin powder
½ teaspoon chili powder
50g tomato paste
250g fresh cream
150 ml milk
1 onion
60g butter
Fresh coriander or parsley
Method
Start by marinating the chicken with spices. Allow it to rest for two hours. Heat butter in a pot on medium heat. Add the onion, ginger and garlic and sauté till golden brown. Add the marinated chicken and tomato paste.
Mix well until the chicken is covered. Add half of the milk, stir well and then add the remaining milk and simmer covered for 20 minutes. Add your fresh cream and simmer for 5 minutes until sauce thickens. Garnish with coriander or parsley. Serve with Roti or Naan.
Pro Tip: Curries are normally served with rice or roti’s with some carrot salad or a nice fresh green salad. You can add in some atchaar/pickles to add in more flavour or spice to your food.
TEXT AND PHOTOGRAPHS: GYPSEENIA LION
VENUE: SUMMER PALACE GUESTHOUSE
