I don’t want to imitate life in movies; I want to represent it. And in that representation you use the colours you feel, and sometimes they are fake colours. But always it’s to show one emotion.
– Pedro Almodovar
Photo editing,.. moi? Ok, it’s no secret that I edit my photos – and enjoy doing it too. And come on I know most of my blogging friends do too. It’s not just a case of enhancing a photo, it’s a case of improving the lighting that the camera didn’t properly catch to make the photo a representation of how I lived the scene. Right? Or it is in my case anyway.
For reasons unknown to even myself, it was only recently that I decided to open my Photoshop and figure out how to use it. Oh, the world can tremble now! Yes, for ages I had the program living in my computer, sad and abandoned, wondering why Sofia, who loves editing photos, never got around to opening it up and using it instead of fluffing around with built-in computer tools. Sorry, in their defence, the built-in computer tools are great too! After all this blogging I’ve done, incredibly, here is my first post with photos edited by Photoshop.
You see, I thought that my curry paste looked like vomit in the original photos, so I fancied that I could improve them a bit. Here is a before and after.
What do you think?
Anyhow, it was actually ages ago that I did a Mystery Moment post with – unravelling the answer – a cumin seed. It was a sort of accidental Mystery Moment post, as I was making a photoshoot for this homemade curry paste and I thought the cumin might look a bit mysterious. I was going to post the recipe for the curry paste soon afterwards, but I sort of forgot. But it’s better late than never.
It was actually my buddy Pianolearner who – doesn’t know I hadn’t thought of this ever before our curry conversation – was the one that made me think of making curry paste. Yep, until then I had been either using store bought curry paste or sort of just throwing in the ingredients and spices as I go along while making a curry. Indeed the homemade version is way better than the store bought version. And the paste version is more convenient than the throwing in spices version because you can make enough for two or three or more batches, and then just put it in a jar and store it in the fridge for a few weeks.
Please note that this curry paste doesn’t correspond to any special type of curry such as korma or tikka masala or what not. It’s a standard Sofia paste and can be easily edited to suit your mood or what you have available. For example ideally I would use fresh chili for this, but I realised I didn’t have any, so I used dried chili flakes instead. Of which I always have a ton load. Or if you want the paste to be more red in colour but without it being spicier, just add some fresh tomato to the mixture.
Ingredients (makes 2 batches):
1 1/2 tablespoon curry powder, 1 tablespoon cumin seeds, 1 tablespoon coriander seeds, 1 onion, 3 cloves garlic, 2 tablespoons grated coconut, 1cm ginger, 3/4 tablespoon dried chili flakes, salt, black pepper
Peel and chop the onion, garlic and ginger. Put all the ingredients into a blender and blend.
I would recommend to cook it with chicken and/or vegetables and in coconut cream.
Thank you for reading!