Curry powder is an Anglicization of the spices found in traditional Indian cooking; it is a mixture of spices rather than a spice in and of itself. Traditional Indian cooking focuses on sauces, and it is believed that the word "curry" is derived from the Tamil word for sauce, "kari." British colonists tried to market these Indian sauces by replicating blends of these spices, most commonly turmeric, cumin, coriander, and red pepper. This is why curry powder is never mentioned in Indian cookbooks or why certain curry sauces will taste remarkably different from others.
Curry powder is a blend of spices with recipe varies from region to region, pakistani curry powder, madarasi curry powder. It is usually represent the taste of that part or culture of peoples. Curry powder is fit for all vegetable, pulses or meat dishes of that particular region.
Selecting and Buying
Preparation and Use
you can prepare at home or can select from different brand available in market.
Conserving and Storing
store in an air tight container
- Green Chillies In A Peanut Sesame Sauce
- Pakistani Fish Curry
- I love using curry leaves in a variety of curries, masalas, chutneys, and dal's. Have any of you found other creative uses for this magical leaf?
- Fiery Indian Lamb Curry( Mutton Masala)
- Cumin and Garam Masala Minced Beef Curry
- ”Ek Lardki” Masala Squash aur Phool Gobi ka Curry
- Homemade Curry Powder
- Stir Fry Cockles With Chili, Tomatoes And Curry Sauce
- Pakistani Curry Powder
- 5 Coconut and Curry Recipes