How to make curries ?

Many people have asked me whether "curry" is a westernized dish that does not exist in India or Asia ?. I have to say that hardly any Indian meal is complete without a curry.

There are many type of curries in India. Let me explain them in the following:

In southern India, curries are based on blend of coconut and tamarind. While in north, it is made from range of mild spices. There is no such thing as Madras curry or even Madras curry powder as the term "curry" refers to hundreds of variations.

A good curry made with vegetables or meat should be fairly thick. A thin curry will not support a blend of spices where as too thick will not moisten the accompanying rice or bread sufficiently.

Curries are colorful and use turmeric, red chili pepper, tamarind, cumin and coriander as ingredients. These spices add flavor and aroma in any preparation.

Generally, curries can have white (yogurt based), red, yellow and green color. The curries from southern India are green while from northern and central India are white, red or yellow. The oil used also varies from region to region giving each curry a unique taste and fragrance.

Peanut and coconut oil is used in many parts of southern India. Coconut is widely grown in southern Indian coastal regions. Mustard oil is used in Bengal region. Clarified butter or ghee is used over most of the country.

A good curry preparation requires time and patience. In north, a basic curry starts with heating the oil or Ghee. Seed spices (cumin, coriander, red chili pepper, mustard, fenugreek, fennel) are added to the heated oil for releasing their aromatic oils.

Onion, Garlic, Ginger and tomatoes are added in the second step for moisture.
Powdered spices are added in the third step so that they don't get burnt. Main ingredient (vegetable or lentil or meat) and salt with little water are added next to obtain the right consistency.

Controlled heat and an eye for right texture and color are equally important for delicious curry.
Thus curries are made in steps and almost like building blocks. Think of curries as toy building blocks where they can be moved around and re-arranged in countless ways.

Curry recipes can be never ending as every one has their way of preparation. You can have your own recipe for many curry preparations if you follow the basic steps mentioned above. Beware, curries are addicting and once your taste buds are exposed, it is very hard to go back !. Are you ready ?.

Hot Spice Blend - Garam Masala

Cumin Cardamom Clove Fennel Black Pepper Coriander Ceylon Cinnamon

We have been selling spices for some time. People often ask me, do you have Organic Garam Masala and Organic Curry Powder. when we say no, they look at us strangely. I have grown up eating Indian food that is made with curry powder or Garam masala. Then why don't we sell it ?. Good question !. You can find these blends almost at any gourmet store and others who claim to know about Indian/Asian cooking. I am not fully convinced about offering the product. May be I am ......

My mom has a different recipe than my sister and grand mother !. Hmm, which one we should choose. Blend varies from family to family and region to region !. How do you select a blend ?. I thought it will be a good start to start discussing the recipes. People can then change the ratio and ingredient as per choice. My thinking comes from buying computer from DELL that is designed for my requirement. These spice blends are good for short period of time and after a while they loose the aroma. Here is one of my Mama's recipe that is liked by many people. I am going to work in small quantities so that people can change as per taste.

Spices used in the blend use best of the best ingredients and you won't find this high quality hot blend anywhere !

Key Ingredients: (makes 1/4 cup)
1) Organic Cumin Seeds - 1 teaspoon
2) Organic Coriander Seeds 1 teaspoon
3) Organic Tellichery or Malabar Black Peppercorns 1 teaspoon
4) Organic Cardamom Seeds (removed from pods) 1 teaspoon
5) Organic Fennel Seeds 1/2 teaspoon
6) Organic Clove Buds 15
7) Organic Real Ceylon Cinnamon Sticks 3 (3 inches each)

Process:

1) In a small pan, roast all the spices over medium heat for 2-3 minutes, stirring constantly, until shades turn slightly darker, start to crack, and become fragrant.

2) Transfer the spices into another bowl and let them cool for 5 minutes.

3) Grind in a spice grinder until mixture has the texture of finely ground black pepper.

4) Store in an airtight container in a cool dark place.

After few trials, one can adjust the ratios as per the taste.