Simple Curry Recipes

Spicy curry powder recipe

Ingredients
* Seeds of coriander-1 / 2 cup
* Cumin seeds-1 / 4 cup
* Black mustard seeds-1 tablespoon
* C. tsp Black pepper-1
* Red Chillies-5
* Fenugreek seeds-3 / 4 c. Tea
* Turmeric powder 2 tsp Tea
* Dried curry leaves-20

Method:
In a heavy saucepan whisk together all ingredients for 5 minutes over medium heat. Remove from heat. Grind all the ingredients roasted together to produce a powder. Store in an airtight container.

Basic Curry Powder (Indian Curry) Recipe

6 dried red chilies
1 ounce coriander seeds
Teaspoons cumin seeds 2
mustard seeds 1 / 2 teaspoon
1 teaspoon black pepper
1 teaspoon fenugreek seeds
Fresh curry leaves 10
1 / 2 teaspoon ground ginger
1 tablespoon ground turmeric
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Directions:

This medium hot curry blend can be used in any dish that calls for curry powder.

Remove seeds from peppers. Dry roast the spices over medium heat until they darken, stirring or shaking the pan frequently to prevent burning. Let cool, then grind them to powder. Dry roast the curry leaves in the pan for a few minutes, then grind and add to mixture with the ginger and turmeric, mixing well.

Curry powder

Description

Widely used in Indian cooking, authentic Indian curry powder is freshly ground every day and can vary significantly by region and the cook. Curry powder is actually a pulverized blend of 20 spices, herbs and seeds. Among those most commonly used are cardamom, pepper, cinnamon, cloves, coriander, cumin, fennel, fenugreek, mace, nutmeg, red and black pepper, poppy and sesame seeds, saffron, tamarind, turmeric (the latter is what gives curried dishes their characteristic yellow color). Commercial curry powder - which bears little resemblance to the freshly ground blends of southern India - is available in two basic models: standard, and hotter, "Madras" curry powder.
Uses

Curry powder is used to flavor soups and stews, and is ideal for adding a kick to all kinds of sauces and marinades, as well as meatloaf and burgers and chicken, tuna, pasta and potato salad. Since curry powder quickly loses its flavor, it must be stored, airtight, no more than two months.

Origins

"Curry powder" as we know it was a British invention, not an Indian, intended to capture the flavor of Indian cuisine without the laborious effort of custom-blending, roasting and grinding spices for each dish . And even more strange, more curry powder does not even curry leaves! Curry has become a favorite in Great Britain in the late nineteenth century, and its popularity quickly spread to Japan.

Flavor Trend

Americans have benefited most from the Indian curry and Thai restaurants. Now, curry mixtures are added to familiar foods, from a simple roast chicken breast sauteded shrimp and vegetables. Curry is a key element of South and South-East Asia, Caribbean, Japan, the Australian and English cuisine. At the heart of most curry blends is a basic flavor of red or black pepper, coriander and cumin. A number of spices can be added to this base to create different flavor experiences. Garam Masala, for example, is a mild curry with cardamom, cinnamon and cloves. Hot Madras curry offers the warmth and intense flavor of the region of Madras in India and also includes fenugreek, turmeric and garlic. Red curry blends are a complex mixture of spices select, peppers and cardamom. As Americans become more familiar with the curry, they discover a wide range of possibilities for flavor.
What Experts Say

"We love to combine curry with fruits such as apples and bananas.