Curry Powder Recipes - Indian Curries and
Author: Pranay Rupani
Spicy Curry Powder Recipe
* Coriander seeds- 1/2 cup
* Cumin seeds- 1/4 cup
* Black mustard seeds- 1 tablespoon
* Black peppers- 1 tsp
* Red chilies- 5
* Fenugreek seeds- 3/4 tsp
* Turmeric powder- 2 tsps
* Dried curry leaves- 20
In a heavy-bottomed pan fry all the ingredients for 5 minutes over
medium heat. Remove from heat. Grind all the roasted ingredients
together to a powder. Store in an airtight container.
Basic Curry Powder (Indian Curry) Recipe
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! [click]
This medium-hot curry blend can be used in any dish that calls for
Remove the seeds from the chilies. Dry roast the whole spices over
a medium heat until they darken, stirring or shaking the pan
frequently to prevent burning. Leave to cool, then grind to a powder.
Dry roast the curry leaves in the pan for a few minutes, then grind
and add them to the mixture with the ginger and turmeric, blending
Widely used in Indian cooking, authentic Indian curry powder is
freshly ground each day and can vary dramatically depending on the
region and the cook. Curry powder is actually a pulverized blend of
up to 20 spices, herbs and seeds. Among those most commonly
used are cardamom, chiles, cinnamon, cloves, coriander, cumin,
fennel seed, fenugreek, mace, nutmeg, red and black pepper, poppy
and sesame seeds, saffron, tamarind and 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--comes in two basic styles: standard, and
the hotter of the two, "Madras" curry powder.
Curry powder is used to flavor soups and stews, and is great for
adding a kick to all kinds of sauces and marinades, as well as
meatloaf and burgers, and chicken, tuna, pasta and potato salads.
Since curry powder quickly loses its pungency, it should be stored,
airtight, no longer than two months.
"Curry powder" as we know it was a British invention, not an Indian
one, intended to capture the flavor of Indian cooking without the
painstaking effort of custom-blending, roasting and grinding spices
for every dish prepared. And even more strangely, most curry
powder doesn't even contain curry leaves! Curry became a great
favorite in Britain at the end of the nineteenth century, and its
popularity soon spread to Japan.
Americans once primarily enjoyed curry in Indian and Thai
restaurants. Now, curry blends are being added to familiar foods,
from a simple roast chicken breast to sautéed shrimp and
vegetables. Curry is a key element of South and Southeast Asian,
Caribbean, Japanese, English and Australian cooking. At the heart
of most curry blends is a flavor base of black or red 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 sweeter curry, featuring cardamom, cinnamon and cloves. Hot
Madras curry delivers the heat and intense flavor of the Madras
region of India and also includes fenugreek, turmeric and garlic. Red
curry blends are a complex mix of select spices, chile peppers and
cardamom. As Americans become more familiar with curry, they’re
discovering a wide range of flavor possibilities.
What the Experts Say
"We like to combine curry with fruits such as 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, cilantro, citrus, coconut, garlic, ginger, mango, mint, passion
fruit, plantains, vanilla and yogurt
Bright golden yellow or toasty brown.
Flavor & Aroma
Both musky and bright; sometimes sweet, sometimes spicy
Since up to 20 spices can comprise curry powder, its profile is
complex. Turmeric and fenugreek add earthiness; cinnamon and
cardamom add sweetness; chiles and pepper add heat
Goan Curry Powder
3/4 cup shredded unsweetened dried coconut
1 tablespoon minced garlic
4 fresh green chili peppers, such as serrano, thinly sliced
3 tablespoons coriander powder
2 tablespoons white poppy seeds
1 tablespoon black peppercorns
1 tablespoon fennel seeds
1 tablespoon ajwain seeds
10 cardamom pods
1 teaspoon ground turmeric
1. In a medium-sized skillet, roast the coconut over medium heat,
continuously for about 8 minutes until it is golden and crispy.
Transfer to a
2. In the same skillet, dry roast the garlic and green chili peppers
medium heat, stirring continuously for about 8 minutes until it is dry
3. Place the remaining spices in the skillet and dry roast over
stirring and shaking the pan until they are golden and very fragrant.
4. Mix all the roasted ingredients together, put in a spice grinder in
and process at high speed until spices are finely ground like powder.
5. Pour into a non reactive container, cover tightly, and store up to 3
This easy-to-make spice blend is the heart of most Indian dishes. A
combination of different spices, it probably has as many recipes as
there are families in India! Here is a basic one. Once you get a feel
for the taste it gives your cooking, experiment and alter it to suit your
Garam masala is best made fresh just before you begin cooking, but
if you haven’t got the patience (like me!), make a batch ahead and
store for several months in an air-tight container in a cool, dark place.
Prep Time: 0 hours, 10 minutes
Cook Time: 0 hours, 4 minutes
* 4 tbsps coriander seeds
* 1 tbsp cumin seeds
* 1 tbsp black peppercorns
* 1 ½ tsps black cumin seeds (shahjeera)
* 1 ½ tsps dry ginger
* ¾ tsp black cardamom (3-4 large pods approx)
* ¾ tsp cloves
* ¾ tsp cinnamon (2 X 1” pieces)
* ¾ tsp crushed bay leaves
* Heat a heavy skillet on a medium flame and gently roast all
ingredients (leave cardamom in its pods till later) except the dry
ginger, till they turn a few shades darker. Stir occasionally. Do not be
tempted to speed up the process by turning up the heat as the
spices will burn on the outside and remain raw on the inside.
* When the spices are roasted turn of the flame and allow them to
* Once cooled, remove the cardamom seeds from their skins and mix
them back with all the other roasted spices.
* Grind them all together, to a fine powder in a clean, dry coffee
* Store in an air-tight container in a cool, dark place.
ProVFX Visual Effects and Editing School has been written by
Pranay Rupani who is a Freelance Writer
Article Source: http://www.articlesbase.com/recipes-articles/curry-
About the Author
M.A in Mass Communication from the University of Hyderabad,
worked for Hydrogen Youth Magazine Hyderabad (now Chill @
Hyderabad) for a year. Worked for many television channels like
CNBC-TV18, MAA TV, ESPN-STAR Sports.