In the following accepted answer you can find the ingredients of the Indian curry powder. I usually cook with Indian curry powder, however, I recently received some Sri Lankan curry powder. The aroma is different when I use Sri Lankan curry powder, (in my opinion, better,) and it tastes different too. Does anyone know the spices used in making Sri Lankan curry powder?
There are two main types of Sri Lankan curry powders, yellow and black. Yellow curry is much like stereotypical Indian curry powder, whereas black curry powder is roasted.
Also, in my experience, Sri Lankan curries tend to be hotter than Indian (and more than one friend of Indian heritage has expressed surprise that I enjoy Sri Lankan food, since they find it too hot.)
We use both tomato ketchup and curry ketchup as condiments in Belgium. On the curry ketchup label, amongst other ingredients is "curry (1%)". So I tried adding curry powder to regular ketchup to see whether I could end up with curry ketchup, but I think the taste was off. The colour was close though. I know "curry powder" is a spice mix that can differ, but is curry ketchup really just ketchup with curry powder added? Or do they mean a bit of a real curry (the dish)? Or are there other differences? Is it possible to make curry ketchup with regular ketchup?
the different variables of how to prepare the chili powder itself (i.e. I was a bit disappointed to see more than one "recipe" with one step: "blend"). How does preparation work for powders? If I want to toast the ground spices, what impact will this have if I do so before storage? Should toasting be done dry (i.e. no oil), or are there different methods (i.e. to how they are roasted) one can... fundamentally, how do I incorporate "wet" ingredients into the powder? (I do not have any dehydrating appliances beyond oven/range.) Does salt serve any function in chili powder (beyond flavor and filler
A lot of Indian curry recipes have a step where you're told to cook an onion-tomato-spices mixture "until the oil separates". Despite having tried cooking such recipes a number of times already, I still haven't really figured out what is meant by this. I have several questions: How can I tell that the oil is separating? I'm never quite sure whether I'm seeing oil or water coming out of the mixture while it's cooking. How long on average do you need to cook the mixture until the oil separates? What causes the oil to separate? Is it simply that all the water has been cooked out of the mixture
My girlfriend recently bought me "Curry Easy" by Madhur Jaffrey and I've been making some of the recipes from it but would like to know the Indian or traditional names for some of the recipes. All the recipes are listed like "Roasted Moong Dal with Mustard Greens" for example. Does anyone know the proper names of these: Cucumber salad, North Indian style (peeled + chopped cucumber with seasoning, lemon, mint leaves and chilli powder) South Indian potato curry (potatoes, spices, curry leaves + coconut milk) Karhai broccoli (wok-fried broccoli with asafoetida, cumin seeds + mustard seeds
I prepared an Indian curry last night for this evening's meal. The dish I made is based upon a lamb curry recipe, replacing the lamb with pieces of aubergine. The main ingredients are aubergines... the dish a taste test, and the flavor is rather bland. I think the problem may be having too low a ration of spices to aubergines. Tonight, I will not have much time to fix the curry's flavor before dinnertime. Does anyone know what the best way would be to quickly add more flavor into this pre-made curry? Is it as simple as adding some raw ginger and spices, or is there a better approach?
I've always been interested in trying to make some type of dahl or other Indian cuisine but I'm severely allergic to Cumin. This typically strikes me out for recipes with curry or chili powder. Does anyone have some PRO tips on types of curry (green, yellow, etc) or Indian foods that would allow me to venture off into this culinary space? P.S. I'm also gluten intolerant and allergic to nuts and shellfish.
the curry with the shredded pork belly to make the ragu spooned over tableside by the service staff. My question is, given the list of ingredients for the coconut curry but no sense of how to make it, how should I go about preparing this curry? Should I just toss everything in a pot an simmer for a while? Should I toast the spices? Sautee the lemongrass? ...I'm trying to recreate a dish I had at Alinea a while ago. Their forum actually had a good start for this dish: The garnishes on the surface are Hawaiian volcanic salt, cucumber, garlic chips
I've been advised by a friend of mine that I have to add salt to my curries if I want the spices to come out and not leave me with a bland curry. Now after being a doubter, as I never add salt to my... to aid it's solubility, but I'm not sure. Why is adding salt so important for curries? I've read this but it doesn't seem to say anything about spices. To clarify: When I have added salt to my food as I cook that didn't have spices in (but did say have garlic, herbs, meat juices etc.), I haven't tasted a difference. When I have made spiced meals (Curries, Tagines etc) with pre prepared spices
I just made my very first attempt at a hollandaise sauce, which of course broke. The funny thing is, the sauce was perfect, and was finished. However, it was really, REALLY bland. So, to add some flavor as I've seen several other chefs demonstrate, I attempted to stir in spices (a little salt, a little chili powder, a little black pepper). As soon as the spices hit the sauce it instantly broke... with those spices. Perhaps the salt?? I refuse to give this up, I need to learn these mother sauces!