Source(google.com.pk)
Widely used in Indian cooking, authentic Indian curry powder is freshly ground each day and can vary dramatically depending on the region and the cook.
Curry powder is actually a pulverized blend of up to 20 spices, herbs and seeds. Among those most commonly used are cardamom, chiles, cinnamon, cloves, coriander, cumin, fennel seed, fenugreek, mace, nutmeg, red and black pepper, poppy and sesame seeds, saffron, tamarind and turmeric (the latter is what gives curried dishes their characteristic yellow color).
Commercial curry powder--which bears little resemblance to the freshly ground blends of southern India--comes in two basic styles: standard, and the hotter of the two, "Madras" curry powder.
Uses
Curry powder is used to flavor soups and stews, and is great for adding a kick to all kinds of sauces and marinades, as well as meatloaf and burgers, and chicken, tuna, pasta and potato salads. Since curry powder quickly loses its pungency, it should be stored, airtight, no longer than two months.
Origins
"Curry powder" as we know it was a British invention, not an Indian one, intended to capture the flavor of Indian cooking without the painstaking effort of custom-blending, roasting and grinding spices for every dish prepared. And even more strangely, most curry powder doesn't even contain curry leaves! Curry became a great favorite in Britain at the end of the nineteenth century, and its popularity soon spread to Japan.
Curry powder, a commercially prepared mixture of spices, is largely a Western notion, dating to the 18th century. Such mixtures are commonly thought to have first been prepared by Indian merchants for sale to members of the British Colonial government and army returning to Britain.
Chinese Curry Sauce, Like you get from the Take Away
This is the type of curry sauce sold in Chinese take-aways. People often buy it with potato chips or French fries. It can also be eaten with rice. The recipe comes from a friend who used to own and run several Chinese take-aways and is an excellent cook-Mamta
Ingredients
• 2 tbs. oil
• 3 cloves garlic, chopped
• 1 inch piece ginger, peeled and chopped/pureed or thinly sliced
• 2 tbs. plain flour
• 2 tsp. curry powder (Madras or similar from Chinese grocers)
• 1/2 tsp. salt, adjust to taste
• 1/2 -1 tsp. chilli powder (depends upon how hot your curry powder is)
• 1 tsp. sweet paprika powder
Instructions
1. Mix curry powder and flour in a bowl and keep aside.
2. Heat oil.
3. Add ginger and garlic and stir fry for 1-2 minutes.
4. Add flour and curry powder mix and allow it to bubble.
5. Add salt, paprika and chilli powder. Stir.
6. Add enough water, a little at a time, to get sauce consistency. Bring to boil and simmer briskly for a few minutes. Turn the heat off. This is the basic curry sauce like the ‘take-away, shops and people generally buy it with chips/French fries, as a dipping sauce.
7. You can also use it to make take-away style curries. When you are ready to cook a curry, like chicken, prawns, pork or boiled potatoes etc., heat 1 tbs. oil in a wok, stir-fry the chicken/prawns/meat/potatoes and add the curry paste. Continue to stir-fry for a few minutes. Add a little water, if you want more gravy.
8. Serve hot, with rice or noodles.
Notes
• You can also add any of the following; fried onion slices, cooked carrot slices, pineapple chunks, peas, beans etc.
• One of our readers 'Topconker' recommends using 1 teaspoon Bolst's hot curry powder, instead if Madras Curry powder.
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