Curry Powder

These blends are known as masalas (spice mixtures) in India. Masalas may contain various types and proportions of the following spices: cloves, cinnamon, nutmeg, turmeric, ginger, pepper, coriander, cumin, fenugreek, mustard, fennel, cardamom, celery seeds and chillies and more. Curries may come in powdered or paste form.

Flavour:

The flavour of a particular curry will depend on the specific mix. In addition curries may be mild or hot. The hotter they are, the less flavour that will come through since your taste buds will be preoccupied with the heat. Generally curries have a warm and sophisticated taste that dances around on the tongue as you perceive the various spices in the particular blend. The flavours can include sweet, bitter, sour, salty and warm. Curry blends are generally very aromatic.

How to Use:

Curry blends are generally used in making a sauce for a meat and/or vegetarian dish. The flavours in the curry are enhanced through the cooking process. Sometimes curry is used as a garnish sprinkled over the top of a dish. You can use curry in making stews, soups, sautéed mushrooms, couscous, rice, bulghar, beef, lamb, fish, shrimp, lobster, chicken, meat balls, eggs, pork, veal, duck, salad dressings, bean dishes, breads, sauces, and marinades.

Measuring:

Curry sauce:

Dip:

Salad dressing:

Devilled eggs :

Beef stew:

1 to 3 teaspoons per cup of curry sauce

1 teaspoon per cup

1/4 to 1/2 teaspoon per cup

1/4 to 1/2 teaspoon per half dozen eggs

1 to 4 teaspoons per pound of meat

Other Info:

Curry blends can be dry roasted before use to bring out the full flavour of each spice in the mixture. You can try this at home by placing some curry powder in a warm skillet and stirring to prevent scorching until the aroma begins to fill the air. Then use as required in your recipe.

Easy Curry Sauce

1/3 cup butter

1/3 cup onion, finely chopped

1/4 cup flour

4 to 5 teaspoons curry powder

2 teaspoons sugar

1 teaspoon salt

1/4 teaspoon ginger

1/4 teaspoon black pepper

2 cups milk

2 teaspoons lemon juice

Melt butter in saucepan over low heat. Add onion. Sauté, stirring occasionally, about 5 minutes until golden. Remove from heat. Combine flour, curry powder, sugar, salt, ginger and pepper. Stir into onion mixture. Return to heat. Add milk slowly, stirring or whisking constantly until mixture begins to simmer. Reduce heat as necessary to maintain a simmer until mixture thickens. Stir in lemon juice. Serve over vegetables and/or meat and or fish.