J is the Children's Services Librarian at the Churchill County Library. Currently, J is undergoing chemotherapy and modeling an increasingly wide variety of hats.
All spices have their share of history, but maybe none as much as curry powder. One of the first things you learn when trying Indian cooking is that curry powder – one of the most widely and historically available spice mixes – isn't really a specific spice mix.
In 2016, monks discovered a more than 200-year-old recipe calling for curry powder in a donation of books to their abbey, and that wasn't even the oldest curry recipe found in Britain. It's no surprise that a recipe was found in an 18th-century British cookbook since curry powder was first mixed and sold to the British by Indian traders. During the British Raj, when the British colonized and ruled India, both Indian and British cooks adapted traditional Indian recipes to the British palate, making them less spicy. At the same time, the British were spreading their new loves – curry and curry powder – all over the world, including to Japan, where curry was adapted and changed again.
What we think of as curry powder can be similar to garam masala, which roughly translates as "warming spices" in Hindustani. The heat or warmth doesn't necessarily correlate to spiciness, though. Instead, "warm" refers to the Ayurvedic food classification and the important role metabolism plays in the Ayurvedic health system. Even garam masala can vary from region to region, but it usually includes spices like cardamom, cinnamon, cumin, cloves, Indian bay leaves, fennel, coriander, mace, red chili, and peppercorns – spices classified as "warm" in Ayurveda. In the north of India, garam masala is more likely to be a dry mix, but in the south, it might also be a paste mixed with oil, water, or coconut milk.
We usually think of curry as being a spicy dish, but curry powder can vary widely in spice level. For instance, the curry powder mix we have for the library Spice Club in March includes no red chilies, so it is warming, but not spicy. If you grab a sample and know you like a spicy dish, you can add chili flakes, chili powder, or dried red chilies. If you are buying curry powder online or at the grocery store, check the label to see whether red chilies or chili powder are included, and you'll get an idea of how spicy the mix will be. Additionally, if you are cooking a dish and realize it is too spicy, adding cream or coconut milk will tone down the spice.
Curry Powder
There is no definitive recipe for curry powder, and some will be spicier than others depending on the inclusion of chilies. You can adjust the amount of chili in this recipe to suit your taste.
Ingredients
2 tbsp whole coriander seeds
1 tbsp whole cumin seed
2 tsp peppercorns
1 1/2 tsp whole mustard seeds
1 tsp fenugreek seeds
5 whole cloves
3 dried hot red chilies, crumbled
1 1/2 tsp ground turmeric
Instructions
1. Heat small, heavy skillet over medium-low heat. Add everything except turmeric.
2. Stir until spices smell toasted and aromatic, about 5 minutes. A few of the spices will
darken a shade.
3. Add turmeric; stir 10 seconds.
4. Turn out onto clean plate to cool.
5. Transfer spices to coffee or spice grinder, in batches if necessary; grind finely.
6. Use immediately or store in an air-tight container in a cool, dry place for up to 2 months.
Sri Lankan Beef Curry
Ingredients
Marinade:
1 tsp ginger powder
1 tsp garlic powder
2 tsp soy sauce
2 tbsp curry powder
2 tsp lime juice
1 tbsp plain yogurt,
chili flakes and salt to taste
Roast:
1 lb boneless beef sirloin or bottom round
1/2 cup oil
2 tomatoes (1 chopped, 1sliced)
1 cinnamon stick
5 cardamom pods
2 cloves
1 tsp powdered coriander
1 onion (sliced)
1/2 tsp curry leaves (optional)
Instructions
Cut the meat into small pieces and set aside. Wash hands.
Mix marinade ingredients. Add meat. Mix thoroughly and set aside.
In a pan, heat oil and add chopped tomatoes.
Gently crush the cinnamon quill, cardamom, and cloves and add to the pan. Heat until fragrant
and add meat.
Cook on medium heat for 5-10 minutes. Add in the coriander and a cup of water.
Reduce heat and cook for another 30 minutes or until meat is tender, stirring occasionally.
Add sliced onions, sliced tomatoes, and curry leaves if using.
Serve with rice.
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