The Big Book of Curry Recipes (55 page)

35g (1/2 cup) ground turmeric

1 tbsp cloves

1 tbsp star anise

1 tbsp cinnamon sticks

1 nutmeg

1 tbsp green cardamom pods

Method:

Heat a non-stick pan and use to dry roast each spice separately until fragrant and aromatic. Turn onto a plate and set aside to cool.

When cold, transfer to a coffee or spice grinder and grind to a smooth powder. Transfer to a jar and store until needed.

Poudre de Colombo

Origin:
Mauritius
       Period:
Traditional

This is a traditional Mauritian recipe for a classic spice blend (originating in the Caribbean) that is used to flavour the local curries, called ‘colombos’.

This is a classic Caribbean curry powder that originated with Sri Lankan plantation workers in the French West Indies (particularly Martinique and Guadeloupe). It is used for flavouring colombos, in the same way that curry powder is used for curries. These days is also used for fish curries and for use as a rub for barbecued fish. The French brought the powder to Mauritius where it is used as a component of local curries.

Ingredients

3 tbsp cumin seeds

3 tbsp coriander seeds

1 tbsp black mustard seeds

1 tbsp fenugreek seeds

1 tbsp black peppercorns

1 tsp whole cloves

3 tbsp ground turmeric

Method:

Heat a large non-stick frying pan. Add the cumin, coriander, mustard seeds, fenugreek seeds, black peppercorns and whole cloves. Dry fry until aromatic (about 2 minutes), stirring constantly then take off the heat.

Allow to cool slightly then place in a coffee grinder. Mix in the turmeric then render to a powder. Turn into a jar and seal tightly. This will keep for up to 6 weeks in an air-tight jar.

Powder Fort

Origin:
England
       Period:
Traditional

This is a traditional English recipe, from the Middle Ages, for a classic blend of ‘strong’ spices that was a common flavouring and seasoning, particularly for meat-based stews. In effect, this is an European version of hot Indian spice blends, all the more interesting in that it comes from a time before chillies were discovered. It might not be what we think of as a curry powder today, but it serves the same function and for that reason it’s included in this list.

This recipe is derived from a number of sources and is represented here as an ‘average’ recipe for the Medieval ‘strong’ spice mix that’s usually employed to season meats or to flavour meat-based stews.

Ingredients

1 tbsp ground cloves

1 tbsp ground mace

1 tbsp ground cubeb pepper

1 tbsp ground grains of paradise

4 tbsp ground ginger

3 tbsp ground black pepper

Method:

Simply grind all the ingredients together in a pestle and mortar and store in an air-tight jar. This will keep for several months.

Rajmah Curry Blend

Origin:
India
       Period:
Traditional

Rajmah Curry Blend is a traditional North Indian recipe for a classic spicy and aromatic spice blend that is typically used as the flavour base for red kidney bean curries.

This is a classic North Indian spice blend for use in making rajmah (red kidney bean) curries. However, the blend will also work well with lentil (dal) curries.

Ingredients

1 1/2 tbsp cumin seeds

1 tbsp coriander seeds

1 tbsp fenugreek seeds

3cm length of cinnamon, crumbled

2 tsp cloves

2 tsp black peppercorns

2 tsp green cardamom pods, crushed

1/2 tsp ground ginger

2 tsp hot chilli powder (or to taste)

Method:

Separately toast the cumin seeds, coriander seeds, fenugreek seeds, cinnamon, cloves, black peppercorns and green cardamom pods in a dry frying pan for about 1 to 2 minutes each, or until aromatic.

When done, combine all the spices in a spice grinder or coffee grinder. Render to a fine powder and store in a sealed jar until needed.

Rasam Powder

Origin:
India
       Period:
Traditional

This is a traditional Indian recipe for a classic curry powder of split lentils, chillies, cumin, coriander, black peppercorns and curry leaves. Traditionally these are served with game.

Ingredients

1 tsp toor dhal (split dried lentils)

6 dry red chillies

1/2 tbsp cumin seeds

1 tbsp coriander seeds

1 tsp black peppercorns

1 tsp dry curry leaves

Method:

Individually toast each of the ingredients above until aromatic then transfer to a coffee or spice grinder. When all the ingredients are ready, grind to a fine powder then transfer to an air-tight container. It will keep for several months.

South African Curry Powder

Origin:
South Africa
       Period:
Traditional

This is a traditional South African recipe for a classic curry spice blend frequently used in South African cuisine.

This is an South African take on curry powder (South Africa having been greatly influenced by both Arabic and Indian cuisines).

Ingredients

150g (1 1/4 cups) cumin seeds

100g (1 cup) fennel seeds

50g (1/2 cup) dried piri-piri chillies

1 small piece cinnamon

4 cloves

2/3 tbsp black peppercorns

Method:

Toast the spices in a dry frying pan for a few minutes, stirring constantly to ensure they do not burn. Transfer to a coffee grinder (or a pestle and mortar) and grind to a fine powder and store in an air-tight container. This powder is generally used with fish at a ratio of 2 tsp powder to each 400g (1 lb) of fish.

Special Curry Powder

Origin:
South Africa
       Period:
Traditional

This is a traditional South African recipe for a classic spice blend, based on Malay blends but using some traditional African spices that’s frequently used in South African curries.

Ingredients

300g (2 1/2 cups) coriander seeds

50g (1/2 cup) cumin seeds

100g (1 cup) fenugreek seeds

30g (2 oz) black mustard seeds

50g (1/2 cup) poppy seeds

50g (3/4 cup) bay leaves

250g (2 cups) dried piri-piri chillies

1 tbsp grains of paradise

1 tbsp cloves

1 tbsp black peppercorns

250g (2 cups) turmeric

Method:

Toast the spices in a dry frying pan for a few minutes, stirring constantly to ensure they do not burn. Transfer to a coffee grinder (or a pestle and mortar) and grind to a fine powder and store in an air-tight container. Store in an air-tight container.

Thai-style Curry Powder

Origin:
Thailand
       Period:
Traditional

Thai-style curry powders are popular throughout Southeast Asia and are typically the ones used as a curry base in Thai, Vietnamese and Filipino home-style curries. Like many other southeast and east Asian curry powders it tends to be heavy on the turmeric and is descended from the curry powders that the British introduced to the area in the early 19th centuries.

Ingredients

8 curry leaves

2 star anise

2 dried red chillies

4 tbsp coriander seeds

2 tsp cumin seeds

1 tsp black peppercorns

1 tbsp ground turmeric

1 tsp ground ginger

1 tsp freshly-grated nutmeg

1/2 tsp ground cinnamon

1 tbsp dried onion

1 tbsp dried garlic

Method:

Place a dry, non-stick, frying pan over medium heat. Add the curry leaves, star anise and chillies and dry fry, stirring constantly, for a few minutes, until the chillies begin to darken. Take off the heat and turn onto a plate.

Put the pan back on the heat and use to separately toast the whole seeds until aromatic (about 1 minute a time) then turn onto the plate and fry the next spice. Set the spices aside to cool then place in a spice or coffee grinder along with  the dried onion and dried garlic. Grind to a fine powder then add the turmeric, ginger, nutmeg and cinnamon. Grind again to mix.

Spoon into a jar and seal with a tight-fitting lid. Store in a cool, dark cupboard. This spice blend should keep for up to 2 months.

Vindaloo Curry Spice Powder

Origin:
India
       Period:
Traditional

This is a traditional Indian recipe for a classic hot spice powder that is used in the making of vindaloo-type curries.

Ingredients

5 tbsp cumin seeds

3 tbsp coriander seeds

1 tbsp fenugreek seeds

1 cinnamon stick (about 4cm [1 1/2 in] long) broken into pieces

1 1/2 tbsp whole black peppercorns

1 1/2 tbsp green cardamom pods, crushed

2 tbsp black mustard seeds

1 1/2 tbsp cloves

3 tbsp hot chilli powder

2 tsp ground turmeric

2 tsp ground ginger

4 tsp hot paprika (degi mirch)

Method:

Separately toast the cumin seeds, coriander seeds, fenugreek seeds, cinnamon, black peppercorns, crushed cardamom seeds, black mustard seeds and cloves in a dry frying pan for between 1 and 2 minutes, or until aromatic.

When all the spices have been toasted, combine in a spice grinder or coffee grinder with the remaining spices and render to a fine powder. Store in an air-tight jar.

For making a vindaloo-style curry, the meats are first marinated in a paste made from vinegar, oil, onions, garlic, ginger and the Vindaloo spice blend. The marinated meats are dried, seared in a frying pan and then cooked in the marinade until tender.

The original dish was Portuguese,
vinho d’alhos
(literally ‘wine with garlic’), which became the Indian Vindaloo, with the original pork substituted by beef or lamb and the wine substituted by vinegar.

West African Curry Powder

Origin:
West Africa
       Period:
Traditional

This is a traditional Indian recipe for a classic curry powder that’s a mix of chillies, West African spices and French-inspired herbs, representing the spice history of West African.

This is a rather unusual and very hot curry powder that was introduced to me by a Senegalese friend. It’s a mix of classic West African spices with a few more traditional Indian curry spices and French-influenced herbs. Use for any West African dish that calls for ‘curry powder’.

Ingredients

20 dried piri-piri chillies

1 tsp hot chilli powder

3 tbsp coriander seeds

2 tbsp black peppercorns

2 tbsp black mustard seeds

1 tbsp cumin seeds

1 tsp grains of paradise

1 tbsp ground turmeric

1 tbsp allspice (quatre epices)

6 whole cloves

1 tsp ground cinnamon

1 tbsp freshly-grated nutmeg

2 tsp dried thyme

1 tbsp caraway seeds

2 tsp cubeb pepper

2 tsp dried ginger

1 tsp smoked

Sénégal Pepper (negro pepper)

1 tbsp dried Njangsa

1 tbsp paprika

Method:

Heat a dry frying pan over medium heat and add the coriander seeds, black peppercorns, mustard seeds, grains of paradise, cumin seeds, allspice, cloves, caraway seeds and cubeb pepper to this and dry-fry until fragrant and aromatic (about 6 minutes). Take off the heat at this point and allow to cool. Place in a spice blender or coffee grinder, add all the remaining ingredients and reduce to a fine powder.

Place in an air-tight container and store in a cool cupboard. This spice blend will keep for several months and can be used in any West African recipe that calls for ‘curry powder’. Because of the addition of Njangsa it also has thickening properties. The cinnamon is there to partially counteract the bitterness of the Sénégal pepper.

Cape Malay Red Leaf Masala

Origin:
South Africa
       Period:
Traditional

This is a traditional South African recipe for a classic curry sauce powder from the Cape Malay community for a classic hot spice paste with plenty of chillies and with bayleaves and curry leaves that’s a mainstay of Cape Malay cookery.

In South African Cape Malay cookery, a leaf masala is a masala spice blend containing dried curry leaves as an ingredient (hence the name). There are two main types, yellow and red. Red leaf masalas contain more chillies and are much hotter. Yellow leaf masalas contain more turmeric and fewer chillies. They are much milder and give the curry a golden yellow curry.

Ingredients

2 tbsp coriander seeds

1 tbsp cumin seeds

2 tsp fenugreek seeds

2 tbsp hot chilli powder

1/2 tsp ground turmeric

1 tsp ground ginger

1 tsp black peppercorns

4 green cardamom pods

1/2 tsp whole cloves

2cm length of cinnamon stick

2 dried bayleaves

4 dried curry leaves

Method:

Arrange the coriander, cumin and fenugreek seeds in the centre of a baking tray. Place in the middle of an oven pre-heated to 170ºC and roast for 5 minutes, stirring occasionally.

Remove the roast seeds from the oven and allow to cool then turn into a spice or coffee grinder. Add all the remaining ingredients and process to a fine powder (you may need to do this in batches).