Curry powder
Description
Widely used in Indian cooking, authentic Indian curry powder is ground daily and can vary dramatically by region and cook. Curry powder is actually a powdered mixture of up to 20 spices, herbs, and seeds. Among the most used are cardamom, chilies, cinnamon, cloves, coriander, cumin, fennel seed, fenugreek, mace, nutmeg, red and black pepper, poppy and sesame. , saffron, tamarind and turmeric (the latter is what gives curry dishes their characteristic yellow color). Bearing little resemblance to freshly ground South Indian mixes, commercial curry powders come in two basic styles: standard and the spicier of the two, “Madras” curry powder.
Applications
Curry powder is used in soups and stews, and is excellent for adding a zing to all kinds of sauces and marinades, as well as meatloaf and burgers, and chicken, tuna, pasta, and potato salads. Since curry powder loses its pungency quickly, it should be stored, airtight, for no more than two months.
origins
“Curry powder” as we know it was a British invention, not an Indian one, intended to capture the flavor of Indian cuisine without the painstaking effort of custom blending, roasting and grinding spices for each dish prepared. And what’s even weirder, most curry powders don’t even contain curry leaves! The curry became a great favorite in Britain in the late 19th century, and its popularity soon spread to Japan.
flavor trend
Before, Americans mainly enjoyed curry in Indian and Thai restaurants. Now, curry mixes are being added to familiar foods, from a simple roasted chicken breast to shrimp and vegetable stir-fry. Curry is a key element in the cuisine of South and Southeast Asia, the Caribbean, Japan, England, and Australia. At the heart of most curry mixes is a flavor base of black or red pepper, coriander, and cumin. Various spices can be added to this base to create different flavor experiences. Garam masala, for example, is a sweeter curry, with cardamom, cinnamon, and cloves. Madras Spicy Curry brings the heat and intense flavor of the Madras region of India and also includes fenugreek, turmeric and garlic. Red curry mixes are a complex mix of selected spices, chilies and cardamom. As Americans become more familiar with curry, they discover a wide range of flavor possibilities.
We like to combine curries with fruits like apples, bananas and passion fruit, and sweeter flavors like vanilla,” says chef Shawn McClain of Spring and Green Zebra in Chicago. “For example, we serve a Maine lobster spring roll with passion fruit. -curry sauce.”
Perfect Flavor partners include:
Basil, coriander, citrus, coconut, garlic, ginger, mango, mint, passion fruit, plantain, vanilla and yogurt Color
Brilliant golden yellow or tan brown. Flavor and smell
Both musky and bright; sometimes sweet, sometimes spicy Sensory profile
Since up to 20 spices can contain curry powder, their profile is complex. Turmeric and fenugreek add an earthy touch; cinnamon and cardamom add sweetness; chiles and pepper add heat.
Spicy Curry Powder Recipe
Ingredients: * Coriander seeds – 1/2 cup * Cumin seeds – 1/4 cup * Black mustard seeds – 1 tablespoon * Black peppers – 1 teaspoon * Red chillies – 5 * Fenugreek seeds – 3/4 teaspoon * Turmeric powder – 2 teaspoons * Dried curry leaves- 20
Preparation: In a heavy-bottomed pan, fry all the ingredients for 5 minutes over medium heat. Keep away from heat. Grind all the roasted ingredients until you get a powder. Store in an airtight container.
Basic Curry Powder Recipe (Indian Curry)
6 dried red chilies 1 ounce coriander seeds 2 teaspoons cumin seeds 1/2 teaspoon mustard seeds 1 teaspoon black peppercorns 1 teaspoon fenugreek seeds 10 fresh curry leaves 1/2 teaspoon ground ginger 1 tablespoon ground turmeric Turn this recipe into a puzzle!
Addresses:
This medium hot curry mix can be used in any dish that calls for curry powder.
Remove the seeds from the chiles. Dry roast the whole spices over medium heat until dark, stirring or shaking the pan frequently to prevent burning. Allow to cool, then grind into a powder. Dry roast the curry leaves in the pan for a few minutes, then crush them and add them to the mixture with the ginger and turmeric, mixing well.
Goan Curry Powder
3/4 cup shredded unsweetened dried coconut, 1 tablespoon minced garlic, 4 fresh green chilies, such as serrano, thinly sliced, 3 tablespoons coriander powder, 2 tablespoons white poppy seeds, 1 tablespoon peppercorns black, 1 tablespoon fennel seeds, 1 tablespoon ajwain seeds, 10 cardamom pods, 10 cloves, 1 teaspoon ground turmeric
1. In a medium skillet, grill the coconut over medium heat, stirring continuously for about 8 minutes until golden and crisp. Transfer to a bowl. 2. In the same skillet, dry roast the garlic and green chiles over medium heat, stirring continuously, for about 8 minutes until dry and golden. 3. Place the remaining spices in the pan and dry toast over medium heat, stirring and shaking the pan until golden brown and very fragrant. Remove and cool. 4. Mix all toasted ingredients together, put in a batch spice grinder and process on high speed until the spices are finely ground as a powder. 5. Pour into a non-reactive container, cover tightly, and store up to 3 months.
spice mix
This easy-to-make spice mix is at the heart of most Indian dishes. A combination of different spices, she probably has as many recipes as there are families in India! Here’s a basic one. Once you have an idea of the flavor it brings to your kitchen, experiment and modify to suit your needs.
It’s best to make fresh garam masala just before you start cooking, but if you don’t have the patience (like me!), make a batch ahead of time and store for several months in an airtight container in a cool, dark place. Preparation time: 0 hours, 10 minutes Cooking time: 0 hours, 4 minutes
Ingredients:
* 4 tablespoons coriander seeds * 1 tablespoon cumin seeds * 1 tablespoon black peppercorns * 1 1/2 teaspoons black cumin (shahjeera) seeds * 1 1/2 teaspoons dried ginger * 3/4 teaspoons black cardamom (approx 3-4 large pods) * 3/4 tsp cloves * 3/4 tsp cinnamon (2 X 1″ pieces) * 3/4 tsp crushed bay leaves
Preparation:
* Heat a heavy skillet over medium heat and gently toast all ingredients (leave the cardamom in its pods for later) except the dried ginger, until a few shades darker. Stir occasionally. Don’t be tempted to speed up the process by raising the heat, as the spices will burn on the outside and remain raw on the inside.
* When the spices are roasted, turn off the heat and allow them to cool.
* Once cooled, remove the cardamom seeds from their skins and mix again with all the other toasted spices.
* Grind them all together, until obtaining a fine powder in a clean and dry coffee grinder.
* Store in an airtight container in a cool, dark place.
