Hello, thanks for choosing this lesson.

My name's Mr. Balum, and this lesson is all around making curry in a hurry.

So what's we going to learn today? Well, we're going to use your different food skills to make a curry in a hurry I hope.

And we're going to go through some key words together too in today's lesson.

And the first one is curry powder, and that's a mix of different spices.

The other one is simmering, and this is to cook food just below the boiling point while bubbling gently.

And the third one is frying, and this is to cook food in oil.

So just be aware of these words as we go through today's lesson.

And let's get started with the first part, which is curry origins.

So curry is a dish with a sauce or a gravy associated with spices, which is thought to originated in India.

And there are many different types of curries in many different countries.

So for example, there are different curries in China, Thailand, Japan, Korea and also India.

So you can see here there's lots of different varieties of curries from around the world.

And depending where curries originate around the world, the cuisines tend to use similar ingredients.

So for example, in Indian cuisine, they might use spices, ghee, garlic, ginger and onions.

Or perhaps in Thai they might use different types of spice pastes, coconut milk, fish sauce, and Thai basil.

Or perhaps in Chinese cuisine they might use curry powder, ginger, garlic or soy sauce.

Now can you name the ingredients that are on the screen, the images? Should we go through them together? Or The first one under Indian cuisine, the first one to the left, that's called ghee, which is clarified butter.

And the second one, yes, that's right, that's fresh ginger.

Brilliant, how about under Thai cuisine? The first one, what does that look like? Yes, that's coconut milk.

The next one, that's a bit more tricky, brilliant work.

That's a spice paste.

And how about Chinese cuisine? Well, yes, that one's garlic.

I'm sure lots of you got that one.

And the very last one, brilliant, yes, that's soy sauce.

So you can see here the different cuisines use similar ingredients.

So in Indian cuisine they use lots of the similar types of things, and the same with Thai and also Chinese cuisine too.

So there are many different types of curry in different cuisines.

And some of these curries are based on including certain ingredients such as spinach or a different blend of spices.

And some examples from Indian cuisine are these, for example, there's korma.

And korma is based on using almond or coconut or perhaps a bhuna, which is based on fried onions.

Or how about a chana, which is based on using chickpeas or perhaps a saag, which is spinach.

And very lastly, a Rogan Josh, which is based on using tomatoes.

So you can see here there are five different types of curries all using different types of ingredients.

And the recipe we're going to follow uses curry powder and this gives colour, and also a range of different types of flavours.

But Alex has got a question here, shall we read it together? "Is curry powder a type of spice?" What do you think? Well, no, curry powder is a mix of different spices and it includes things like turmeric, chilli powder, ground coriander, ground cumin, ground ginger and pepper.

And it can be mild, medium, or hot.

And Garam masala is another spice mix, a bit like curry powder, but you traditionally use in India and like curry powder, it gives flavour and also colour to the different dishes.

And curry powder has been using UK cooking since about the 18th century and it' used in many different types of dishes.

Here's just three on the screen here.

Don't they look unusual? Do you know what they are? I bet some of you have eaten before.

A bit like Jacob is asking here, can we name them? How about the first one? Yes, that's right, it's kedgeree And this is rice was your curry flavour.

And it usually has egg and smoked fish on top.

How about the next one? That's coronation chicken.

Yes, that's a delicious dish made with chicken.

Usually a mayonnaise with a curry flavour added too.

And the last one, that's Mulligatawny soup.

That's a lovely soup again, made with a curry flavour.

So these are three different types of dishes that use curry powder in UK cuisine.

Brilliant, well done.

So curries are made using a variety of different spices, and these give different flavours and colours and spices are the seeds, fruits, roots and barks of different types of plants.

And popular spices in Indian cuisine include the following.

So here's the first one, second one, third, fourth, fifth.

Shall we name these spices together? What about the first one, which you think that is? Yes, well done, that's turmeric.

The next one, cardamon, cumin, clove.

And the very last one, Fenugreek.

So there are five different types of spices, but there are many, many more.

Perhaps you can find out about them.

Perhaps you can smell them or taste them.

I bet they'd be absolutely amazing.

So true or false, curry powder is a spice from a plant.

That's right, it's false, isn't it? And why is that? Well, curry powder is a mixture of different spices blended together, not a single spice.

Brilliant, well done.

Now we can cook healthier curries by using the Eatwell Guide and we can identify the main nutrients provided.

And although we do not know all the nutrients provided by a recipe, we do know the ingredients used.

And this can help to see whether improvements can be made as there might be certain food groups missing and therefore important nutrients.

So let's have a quick look at the main nutrients provided by the Eatwell Guide.

We fruit and vegetables or things like vitamin A and C as well as fibre.

The potatoes, bread, rice, and pasta group.

Well that's carbohydrate for energy and also fibre.

The beans, pulses, fish, eggs and meat group.

Well that's really important for protein as well as minerals, a mineral called iron.

And lastly, the dairy and alternatives is really important for a mineral called calcium.

So these are just some of the main nutrients provided by the different Eatwell Guide food groups.

So let's look at an example together, shall we? So here's the recipe for the curry in a hurry.

And here's the Eatwell Guide.

So now let's link the different ingredients to the food groups.

So the first one, the onion, yes, that's fruit and vegetable.

Same as the garlic.

How about the potato? Well, that's the other group, isn't it? That's the potato group.

Potatoes, bread, rice and pasta.

Mushrooms, yep, we're back to the fruit and vegetables.

Spinach, more fruit and vegetables.

Tomato puree, another fruit and vegetable.

Chickpeas, well that goes in the beans, pulses, fish, eggs and meat group because that's a food that provides protein.

So that's chickpeas.

And very lastly, oil, that's in the oils and spreads.

So which food group haven't we mentioned? Which food group isn't included in curry and hurry? That's right, yes, it's dairy and alternatives, but we don't have to have it in every single meal.

We might have it another time throughout the day.

So let's have a quick check for understanding, shall we? So what two main nutrients does this food group provide? A, B, C, D.

Brilliant, yes, protein, A.

What about the other one? Yes, well done, iron.

Remember, iron is a mineral.

Brilliant work, well done to you.

So let's have a quick task, shall we? And I want you to look at the meal, the simple chicken curry.

And I want you to think about what food groups and therefore what nutrients are missing and how could you modify it.

So we've got the simple chicken curry recipe.

So you're going to match these to the different food groups and therefore you're going to know which nutrients are missing.

And I want you to think about how the recipe could be modified.

And just to help, I put the list of the different nutrients just down on the right hand side.

So good luck to you and we'll come back very soon to see how you got on.

Pause the video.

Okay, so how did you get on? Well, let's have a look shall we, see what food groups and therefore which nutrients we've covered.

Well the onion, well that's in the fruit and vegetables group.

The garlic, that's also in the fruit and vegetables group.

The chicken or that's in the beans, pulses, fish, eggs and meat group.

And then we've got the oil group.

Okay, so what's missing then? How could it be modified? Well, the first thing we could do is to add extra vegetables to the curry for vitamins A and C.

We could also serve the dish with some rice, couldn't we? So we've got the carbohydrate and fibre and perhaps we could have a yoghourt with some fruit too.

And this will provide us with some calcium and vitamin C.

And we could swap the chicken for beans, just a different source of protein, but also give us more fibre too.

So you can see here how we've made simple changes to our meal and we've got more nutrients and we've covered more of the Eatwell Guide.

Brilliant, well done.

Okay, so now we're moving on to the second part of the lesson all around making your curry in a hurry.

So to make curry in a hurry, we're going to use lots of different types of food skills.

And the first one is measuring.

So we're going to use weighing scales to measure things like the mushrooms, the spinach and the chickpeas.

And when you weigh, make sure the weighing scale says zero before you weigh anything.

We're also going to be using a measuring jug and we're going to measure the coconut milk.

And lastly, we're going to be using the measuring spoons, and we're gonna be measuring the curry powder and also the tomato puree.

Other skills we're going to cover is peeling, and we're going to peel the garlic and the onion by hand, removing the papery skin.

And we're also going to be using a vegetable peeler to peel the ginger, but we're not going to peel the potato as the potato skin gives us extra fibre.

But for all fruits and vegetables when we cook, we need to make sure we wash them first.

Also, we're going to be slicing and we're gonna be slicing the onion and the mushrooms. And we're going to use a technique called the claw grip.

So let's look at the claw grip in action, shall we? First of all, the pupils making a claw on top of the food and then running their knife down to make lovely slices.

And they're using their fingertips as a guide.

We're also going to be dicing and we're going to slice the potato, first of all, into rounds using the claw grip, which we've just seen.

And then we are going to cut each of those rounds into slices too.

And then we're going to cut across the slices to make the cubes to dice.

Brilliant, well done.

So what knife technique is being shown here? A, B, C, or D? That's right is D, isn't it? The claw grip.

We're going to use the claw grip to help to slice and dice too.

We're also going to be chopping and we're going to chop the garlic and the ginger.

You can see them on the screen here.

And chopping is cutting food into rough pieces.

Another food skill we're going to use is opening cans.

Now depending on the type of can you have, you might do one of two things.

So the first one is that you might have a ring pull can.

And here you pull the ring pull and gently remove the lid.

Here we go, but you need to make sure you do it really safely 'cause the edges can be sharp.

Or the second way is that you might have to use a can opener to safely remove the can lid, just like in the pictures here.

But as Sam says, we need to be careful, the lid is sharp.

We're also going to be draining, and we're going to drain the chickpeas in a colander over the sink.

And make sure if you're going around the room, you don't let the chickpeas drip on the floor.

It could cause an accident.

We're also going to be mixing, and here we're going to mix or fry the onion, mushrooms, garlic and onion together.

And we're going to mix in all the other ingredients too, just like on the screen here.

And when we're mixing, we need to make sure all the ingredients are thoroughly combined.

We're also going to be using the hob, frying and simmering.

And you might use a hob on a cooker, you might use an electric party pan or perhaps a portable hob.

And when we're using it, we're going to be frying.

So we're going to fry the different vegetables.

And frying means to cook the food in oil, and we need to adjust the heat so the food doesn't burn.

And whatever type of hob we use, we always need to be careful as the hob is very hot and we don't want any accidents.

We're also going to use the hob for simmering.

So here's our curry here in a party pan.

So we're going to be simmering the curry and simmering is to cook the food just below the boiling point while it's bubbling gently.

And also it's really important if you're using portable devices, that they're only plugged in when you need them.

So let's have a quick check for understanding shall we, which part of the cooker might you use to cook your curry, A, B, or C? Yes, that's right, it's A, it's hob, well done.

So now you're going to make your curry in a hurry.

I bet you can't wait.

Before you get going though, there's a couple of things I want you to do.

The first one is I want you to get ready to cook.

So I want you to type any long hair, remove jumpers, wash your hands, and wear a clean apron.

I also want to make sure you've got your ingredients and your equipment ready so you're ready to cook.

And then as you're preparing and cooking, I want to make sure that you're safe and hygienic.

Also, I want to make sure that you use your food skills safely, precisely and accurately.

So here are the ingredients that you need for the recipe, and here's the equipment.

You might want to pause the video while you get these ready.

And here's the first part of the method and here's the second part of the method.

So good luck to you.

Get everything ready, and I'm sure you do absolutely brilliantly, and we'll come back very soon to see how you've got on.

Good luck, pause the video.

Okay, so how did you get on? Did you enjoy making your curry in a hurry? Well, let's have a look at the recipe, shall we, to see how you were successful.

Well, you would've first of all peeled and diced the onion, sliced the mushrooms and then peeled and chopped the garlic, as well as also peeling and chopping the fresh ginger if you are using it, you will then dice the potato.

Remember we didn't peel that, but we did make sure it was washed first.

And then we would've drained the chickpeas, making sure we didn't drip any of the water on the floor when we moved them from the sink.

We also then would've fried everything together, the onion, the garlic, the ginger, mushrooms and potatoes for about five minutes.

Then we'd have stirred in the lovely curry powder and the tomato puree too.

Then we've added the chickpeas, the spinach, the water and crumbled in the stock cube.

And then very lastly, we'd have brought it to the boil and then simmered it gently for 20 minutes until the potato was tender.

Brilliant, well, I really hope you enjoyed making that.

What a great lesson, I hope you really enjoyed it.

Let's have a quick summary of what we've learned today, shall we? The first one is curry is a dish with a sauce or gravy, seasoned with spices.

And it was thought to originated in India.

And curry powder is a mix of spices and can be bought in mild, medium and hot strengths.

And there are many different types of curry in different cuisines around the world too.

And using the Eatwell Guide, we can identify the main nutrients provided in a recipe or a meal.

And very lastly, we use lots of different food skills to make our curry in a hurry.

We use measuring, peeling, slicing, dicing, chopping, opening cans, draining, mixing, and using the hob for frying and simmering too.

Wow, we've done so much today.

Brilliant work and I hope you come back very soon for another cooking and nutrition lesson with me.

Thanks a lot, bye.