Massachusetts Masala

My Chicken Tikka Masala

I like Indian food a lot. The many flavors, tastes and textures in Indian food range from mild and rich like korma to assertive, spicy and savory like tikka masala. I love all kinds of Indian food -- Southern, Northern and even coastal Indian dishes like Xacuti. Authentic Indian food is one of those cuisines I have grown to love and their food appeals to both the vegetarian and carnivore in me. I've dined at more Indian restaurants than I can count . When I really like food I've had at a restaurant or at a friend's house, I try to recreate it at home.

I started making Indian food a few years ago. I experimented with a lot of different types of masalas and curries -- tasting, comparing and contrasting sauces over and over until the flavors were close to the original flavors. The local Indian markets provided a wealth of authentic ingredients I can play with. After countless hours of cooking, I can add Chicken tikka masala, butter chicken, dal makhani and kheer rice pudding to my culinary repertoire. My husband also makes a mean saag paneer with homemade masala. I'm pretty happy with the dishes I can make so far. When I make a big batch of any type of Indian food, I give some of it to my Indian neighbors. I will always be a student of Indian cuisine, learning as I go, because Indian food rocks.

Tonight's Dinner: Korean Fire Pork!

When I crave Korean food, I make Korean Fire Pork. I learned how to make this lovely dish from my gal pal Doohee. I love a flavor profile that's both spicy and sweet. I marinated thinly sliced pork in a wonderful Korean chili paste called kuchu jang overnight. I also added sliced onions, chopped garlic, green onions, ginger, roasted sesame oil, sugar, soy sauce, asian pear puree, and a touch of sake to the marinade. The next day, I sauteed the pork in its own juices until the meat was fully cooked. This dish is also great grilled. I served it with homemade Chinese chive kimchee, Japanese sticky rice and a side salad.