Monday, May 15, 2006


Though the basic mixture is the same the curry can vary by social class, region and family. What spices are used and amounts are also adapted to suit a specific dish, depending on whether it includes poultry, fish or vegetables.

So you will find:

* mild curries, to which ground almonds, coconut, etc. are often added
* medium hot curries
* hot curries, spiced with pepper, chilies, etc.

Curry Powder -South India

2 tablspoons whole coriander coriander seeds
1 tablspoons whole cumin seeds
2 teaspoons whole peppercorns
1 1/2 teaspoons whole brown mustard seeds
5 to 6 whole cloves
3 hot dried red chileis, crumbled
1 teaspoon whole fenugreed seeds
1 teaspoon ground turmeric

Set a small, cast iron frying pan over medium heat. When hot add coriander, cumin, peppersocrns, mustard, cloves and chilies. Stir around until the spice emit a light roasted aroma. Put in the fenugreed and turmenic and sitr for 10 seconds. Pour onto a plate to cool. Grind in a coffe or spice grander inbatches if necessary. Store in clean jar wasy from heat and sunlight.

Punjabi Curry

Coriander powder: 3 teaspoon
Cumin Powder: 3 teaspoon
Turmeric: 1 1/2 teaspoon
Bay leafs powder: 1/4teaspoon
Fenugreek seed powder: 1/4 teaspoon
Ginger root powder: 1/4 teaspoon


Mix all powders well and sift.

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