CURRY POWDER

Tomorrow is More Herbs, Less Salt Day and one of the ways to add a lot of flavor to dishes is the addition of curry powder.  One of the oldest spice blends, curry powder was developed by the British who desired the taste of Indian food without having to utilize fresh spices. 

Originally in India, a combination of spices was freshly ground each day just before cooking and every region and each household had its own ‘secret’ proportions so that the finished product varied widely from home to home.  Legendary mixes always seemed to start with a dozen different spices that were roasted for the aroma and then ground for their exotic, worldly flavor.  

In Britain, cooks began by preparing their own until the first “curry mix” came onto the market in 1850 tripling the import of turmeric into England, but it was largely popularized after WWII and by the 1970’s a standard curry powder was born.  By the end of the 19th century, ready-prepared curry powder could also be found for sale in Indian towns and this modern blend is called garam marsala.

Curry powder is a mixture of up to 20 different herbs and spices, but most recipes are based on four spices: coriander seed, cumin seed, fenugreek seed and turmeric, which gives curry powder its characteristic color as well as its health benefits.  Other additional ingredients may include cardamom, chilies, cinnamon, cloves, fennel, garlic, ginger, mace, mustard seed, nutmeg, pepper, poppy seeds, red pepper, sesame seeds and saffron. Curry powder is most often used to make curried meat dishes that begin by adding it to oil or butter for 30 seconds to get the most flavor from the spices, however it can be used in various dishes.  It is excellent in deviled eggs, egg and chicken salads, and will breathe new life into familiar soup recipes.  It also makes a quick dip to complement fruit and vegetables, may be added to corn bread mix for muffins and may be used as a seasoning in salad dressings and marinades.

True curry powder aficionados will create their own blends, buying the spices whole and grinding them fresh.  Here’s a recipe to get you started:

          1/2-inch long cinnamon stick
            2Tbs cumin seeds
            2Tbs coriander seeds
            2Tbs cardamom seeds
            1Tbs black peppercorns
            1tsp whole cloves
            1tsp ground turmeric

Dry roast all of the spices in a heavy skillet over medium-high heat. The whole process should take about 10 minutes. Let cool. Transfer spices to an airtight container and store in a cool dry place for up to 6 months.  To use, grind in a spice grinder or pepper mill before adding to dishes.

 

CURRY POWDER TIPS
Curry powder loses its pungency quickly.

Be sure to store in an airtight glass jar out of light
since turmeric will discolor when exposed to light
& has been known to “melt” plastic containers!!

 

RECIPES:

BASIC VEGETABLE CURRY
Sauté a chopped onion in 1Tbs butter with 1Tbs curry powder.  Add grated ginger and minced garlic if desired.   For a vegetable curry add slow cooking vegetables and cook the onion-curry powder mixture about 8 to 10 minutes over medium-low heat until the onions are soft and the vegetables are nearly cooked.  If you are using meat, brown it with the curry powder, or add chopped leftover meat.  Stir in a cup of liquid such as vegetable or chicken broth, canned tomatoes with their liquid, white wine, or coconut milk and add vegetables and fruits that cook quickly, like sweet peppers and chopped apples.  Add any of the following: a couple teaspoons of lemon juice, a small handful of raisins, shredded coconut, chopped nuts, or chopped cilantro. If you want a sweeter curry, add a teaspoon or two of sugar or honey.  For a creamier sauce stir in plain yogurt at the end of cooking. The perfect accompaniment for a spicy curry is an equal amount of rice.

CURRY-CHUTNEY SPREAD

Beat 2-8oz pkg cream cheese then add 1/2c chopped green onions & sweet red pepper, 1Tbs curry powder and 2tsp Worcestershire sauce & Dijon mustard. Spread onto serving plate, top with 1-9oz jar Mango chutney then sprinkle with 1/2c toasted slivered almonds. Serve with fruit, vegetables or crackers.

CURRY-CRUSTED BANANAS
4 firm bananas, peeled
6Tbs melted butter
1tsp curry powder
2 c crushed cornflakes

Halve the bananas lengthwise, then crosswise. In a bowl, mix the butter and curry powder. Dip the bananas in the butter, coat well. Roll the bananas in the cornflakes until completely coated. Sprinkle with sugar, if desired. Place the bananas in a greased baking dish and bake at 350 degrees for 10 minutes.

"So whether you eat or drink, or whatever you do,
do it all for the glory of God"
 I Corinthians 10:31