According to some traditions, curry powder, as we know it, was invented by the English who wanted to capture the taste of Indian cuisine, without separately crushing, selecting, roasting and mixing spices for each dish. And what's even more unusual: most curry powders don't contain curry leaves at all. From India to...
According to some traditions, curry powder, as we know it, was invented by the English who wanted to capture the taste of Indian cuisine, without separately crushing, selecting, roasting and mixing spices for each dish. And what's even more unusual: most curry powders don't contain curry leaves at all.
From India to the world
Authentic Indian curry is freshly ground and prepared daily. The commercial curry powder available on our shelves is just a trace of the blend of flavors in freshly prepared curry. It is available in a classic and a sharper version called Madras. Curry powder can be used to season all kinds of dishes, soups, stews, sauces, marinades, perfectly complements the flavors of meatloaf, various burgers, chicken dishes, tuna, various pastas, couscous, risottos and potato-based salads. At the beginning, Americans loved curry only in Indian and Thai restaurants, today it is added to all dishes: from grilled chicken breast to boiled crab tails or vegetables. Otherwise, curry is a key ingredient in Asian, Caribbean, Japanese, English and Australian cuisine. The primary curry base consists of black or red pepper, coriander and cumin. Depending on what is added to it, different curry variations have been formed: Garam masala is a sweeter curry to which cardamom, cinnamon and cloves are added. Madras curry also contains fenugreek, garlic and ginger. Red curry mixes are even more complex, containing several ingredients, including chili and cardamom.
For tastes with imagination
Despite the fact that the first associations may be with curry grill and various dishes on a spoon, some with imagination also use it in many other dishes. It goes well with certain fruits, such as apples, bananas or passion fruit, and with sweet flavors such as vanilla. With fruits and vanilla with curry, it conjures up a wonderful sauce that adds the finishing touch to, say, lobster or crab tail, or even regular eggs. If we explore the incredible combinations of curry and other ingredients on our own, the perfect hit could be basil, citronella, lemon, coconut, garlic, ginger, mango, mint, vanilla, yogurt... The strongest flavor can be obtained from curry powder, if it is about 30 fry for seconds in oil or butter.
