What's the tastiest way to mix coriander, turmeric, and fenugreek?
June 8, 2010 1:37 PM Subscribe
Do you have a favorite curry spice mix recipe?
I recently ran out of a nice curry spice mix, but instead of buying more, I've decided that since I have all the spices separately, I should start mixing it myself. I would really love a good Japanese curry mix (my personal favorite), however I love curries of all kinds, and would like to learn others as well. Do you have a favorite mix?
I recently ran out of a nice curry spice mix, but instead of buying more, I've decided that since I have all the spices separately, I should start mixing it myself. I would really love a good Japanese curry mix (my personal favorite), however I love curries of all kinds, and would like to learn others as well. Do you have a favorite mix?
The JustHungry link is fantastic... I've used it many times and it's always turned out wonderful. It can even be slow-cooked, which makes it even better in my book.
posted by Quadlex at 4:29 PM on June 8, 2010
posted by Quadlex at 4:29 PM on June 8, 2010
Best answer: I don't really have a recipe, just a pattern for Indian curry. (If I want Japanese curry, I usually just buy it, sorry). Start with oil (or ghee, if you can get it), either neutral or, if you've got it, mustard oil (great flavor). Add in cumin, coriander, tumeric, minced garlic, minced ginger, chili powder and garam masala, as well as two or three cardamom pods. Let the spices mix together and get warmed up, then add thinly sliced onions to the mix, then meat, if you're using it, and get everything well coated in the curry roux. Add coconut milk and simmer.
Variations are what gets fun. You can go with seeds (cumin seeds and coriander seeds) instead of powders. You can leave something out, or add other spices to it. You don't need to use coconut milk, instead, maybe crushed tomatoes, or just make a dry curry (no liquid, but hell to clean up).
posted by Ghidorah at 5:53 PM on June 8, 2010 [2 favorites]
Variations are what gets fun. You can go with seeds (cumin seeds and coriander seeds) instead of powders. You can leave something out, or add other spices to it. You don't need to use coconut milk, instead, maybe crushed tomatoes, or just make a dry curry (no liquid, but hell to clean up).
posted by Ghidorah at 5:53 PM on June 8, 2010 [2 favorites]
Response by poster: peachfuzz, thank you very much, I just made a mix based on the curry powder recipe based on that one, it is indeed a good base curry recipe. Thank you!
Ghidorah, You can be sure I will be trying your pattern soon. I've found that I'm actually really bad at following recipes, I love basic patterns that I can riff on much more. About how much fat (oil or ghee) would you use for a 5 quart pot?
posted by thebestsophist at 8:08 PM on June 8, 2010
Ghidorah, You can be sure I will be trying your pattern soon. I've found that I'm actually really bad at following recipes, I love basic patterns that I can riff on much more. About how much fat (oil or ghee) would you use for a 5 quart pot?
posted by thebestsophist at 8:08 PM on June 8, 2010
Best answer: For ages, I have been buying spices & curry mixes from a local Indian grocer. Not long ago, I was looking for a masala for something particular (let's say goat) & I asked the guy what I could use instead, because I couldn't find anything specifically for goat curry.
He replied that I might as well use any masala, since they're all effectively made of roughly the same ingredients, and only packaged up differently so that you feel you need to buy multiple packets (with the result that you never use them before the spices lose their zing, then you need to buy more...).
So back to the topic...an Indian curry is put together basically just as Ghidorah describes (the packet spice mixes normally slot in for the garam masala), but I'd add to the potential list also cloves, fresh chillies, and/or mustard seeds (fry these in ghee until they pop; you can add them at any point).
I don't feel that there is any particular golden ratio for mixing them, just don't overload too much on any one spice. Something like a teaspoon or two of each is an OK starting point, and be careful of which ones can really dominate if you use too much - personally, I don't like too much clove, ginger or cardamom (pod), but I do like lots of cumin - but if you keep the quantities relatively moderate & even, it's hard to go too far wrong.
posted by UbuRoivas at 8:13 PM on June 8, 2010
He replied that I might as well use any masala, since they're all effectively made of roughly the same ingredients, and only packaged up differently so that you feel you need to buy multiple packets (with the result that you never use them before the spices lose their zing, then you need to buy more...).
So back to the topic...an Indian curry is put together basically just as Ghidorah describes (the packet spice mixes normally slot in for the garam masala), but I'd add to the potential list also cloves, fresh chillies, and/or mustard seeds (fry these in ghee until they pop; you can add them at any point).
I don't feel that there is any particular golden ratio for mixing them, just don't overload too much on any one spice. Something like a teaspoon or two of each is an OK starting point, and be careful of which ones can really dominate if you use too much - personally, I don't like too much clove, ginger or cardamom (pod), but I do like lots of cumin - but if you keep the quantities relatively moderate & even, it's hard to go too far wrong.
posted by UbuRoivas at 8:13 PM on June 8, 2010
As for the ghee, probably use more than you think you'll need. At least a tablespoon of ghee, more if you need it. When I'm making curry, usually after I add the onions, I might add a bit ghee or oil before I add the meat, just so that the meat gets seared properly before adding the simmering liquid.
Another good curry worth trying, but maybe the opposite of the gravy-ish Japanese curry (I say that in the most appreciative way) you're thinking of, but Aloo Gobi is fantastic. It's a dry potato and cauliflower curry. You need to give the diced potatoes (1 inch cubes) a good five minutes in boiling water, and the cauliflower needs a bit of steaming as well, or else it takes forever. The basic roux starts with cumin seeds in the ghee/oil until they pop, then add coriander, ginger, minced fresh chillies, and maybe cardamom or tumeric. Add slice onions, then the potatoes and cauliflower, stirring well to mix the roux into the vegetables. You can add a tablespoon of tomato paste to give it more of a tomatoey flavor. I find that somehow this makes it a bit spicier for some reason.
One thing I forgot to mention before: Salt. I chronically undersalt my food. Curry really needs the salt at the beginning to get the flavors locked together. Adding salt at the end, or at the table just doesn't do it justice. Make sure to salt the curry decently (not too much, of course), and remember that when you use tomatoes, you need to use a little more salt, because tomatoes really suck up the salt flavor.
posted by Ghidorah at 6:26 AM on June 9, 2010
Another good curry worth trying, but maybe the opposite of the gravy-ish Japanese curry (I say that in the most appreciative way) you're thinking of, but Aloo Gobi is fantastic. It's a dry potato and cauliflower curry. You need to give the diced potatoes (1 inch cubes) a good five minutes in boiling water, and the cauliflower needs a bit of steaming as well, or else it takes forever. The basic roux starts with cumin seeds in the ghee/oil until they pop, then add coriander, ginger, minced fresh chillies, and maybe cardamom or tumeric. Add slice onions, then the potatoes and cauliflower, stirring well to mix the roux into the vegetables. You can add a tablespoon of tomato paste to give it more of a tomatoey flavor. I find that somehow this makes it a bit spicier for some reason.
One thing I forgot to mention before: Salt. I chronically undersalt my food. Curry really needs the salt at the beginning to get the flavors locked together. Adding salt at the end, or at the table just doesn't do it justice. Make sure to salt the curry decently (not too much, of course), and remember that when you use tomatoes, you need to use a little more salt, because tomatoes really suck up the salt flavor.
posted by Ghidorah at 6:26 AM on June 9, 2010
Best answer: Toast whole fenugreek seeds in a hot pan, grind them and add to your curry base. It makes all the difference in the world. Fresh curry leaves, too, if you can find them. Coconut milk. Tomato! Crushed or chunks, or even halved cherry tomatoes.
I find that somehow this makes it a bit spicier for some reason.
Tomatoes are acidic. Capsaicin is a fat-soluble chemical, so the acid breaks up the fats it's been absorbed in and distributes it more, resulting in apparent increase of heat.
posted by dirtynumbangelboy at 5:55 PM on June 9, 2010 [1 favorite]
I find that somehow this makes it a bit spicier for some reason.
Tomatoes are acidic. Capsaicin is a fat-soluble chemical, so the acid breaks up the fats it's been absorbed in and distributes it more, resulting in apparent increase of heat.
posted by dirtynumbangelboy at 5:55 PM on June 9, 2010 [1 favorite]
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posted by peachfuzz at 1:41 PM on June 8, 2010 [1 favorite]