|
Curry Powder SeasoningCurry powder seasoning as we know it was created by the British as a commercial seasoning to represent what they were used to in India during the days of colonialism. In reality in Indian cuisine a curry seasoning is created on the fly to match the dish of the moment. These powders are ground fresh each day and depend upon the region of the country in India that the podi, which means powder, is being prepared; some additional ingredients may be added creating variation in the overall recipe.
The spices that are used combine sweet, hot, and pungent spices into a unique blend to suit the dish and individual tastes. Curry powders are also prepared by the Japanese to suit their cooking tastes and in the French West Indies and Sri Lanka. The following recipe is considered a basic Madras style curry powder such as is used in Southern Indian cuisine. By adding some ingredients to a basic mix and removing others curry powders can be created for the Malay style of cooking, Sri Lankan style, Pakistani style, Kashmiri style and Japanese style of cooking as well as many other styles of curry based cuisines. Basic Curry Powder Recipe 5 tablespoons ground coriander seeds 2 tablespoons ground cumin seeds 1 tablespoon ground turmeric 2 teaspoons ground ginger 2 teaspoons dry mustard 2 teaspoons fenugreek seeds 1 ½ teaspoons ground black pepper 1 teaspoon ground cinnamon ½ teaspoon ground cloves ½ teaspoon ground cardamom ½ teaspoon ground chili peppers Mix together well and store in an air tight container. The mixture makes about ¾ cup.
For some great sections on herbs and spices some great references are: • The Spice and Herb Bible – Second Edition by Ian Hemphill with recipes by Kate Hemphill • Field Guide to Herbs & Spices by Aliza Green • Herbs & Spices – the cook’s reference by Jill Norman • The Contemporary Encyclopedia of Herbs & Spices – Seasonings For The Global Kitchen by Tony Hill • Cajun Clark’s Cookbooks
Specialty Seasoning Mixtures
|
