Curry

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


Method

Mix all powders well and sift.