Curry powder, history
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| -CURRY POWDER; not a single spice but a blend of many spices which will vary according to the type of Curry powder, as well as to the as Indian Curry Powder, mild, and Madras Curry Powder, hot; is golden yellow to yellow-brown in color; use sparingly at first; may be used to enhance the flavor of food as well as to dominate; has an exotic aroma; is one the oldest spice blends; originated in India where the Indians mixed their own spices to taste, and probably varied from time to time or meal to meal. Curry in India is usually very hot. | ||
Directions
USES...Both Indian and Madras Curry powder are used to make curried beef, lamb, fish, shrimp, lobster, rice, chicken, meat pastries, meat balls, eggs, fruit, pork, veal, duck, sauce, soup, casseroles, dips and as a seasoning in salad dressings, some vegetables, dried beans, breads and marinades.
SUGGESTED AMOUNTS TO USE IN VARIOUS DISHES 1 - 3 tblsp to 1 pound cubed lamb. ½ - 1 tsp in corn bread recipe or mix making 12 muffins. 1 - 2 tblspn in 6 cups mixed fruit for compote ¼ - ½ tsp for 6 stuffed eggs. 1 - 3 tsp for 2 cups creamy curry sauce. 1 tsp in 1 cup mayonnaise, cream cheese, commercial sour cream or a combination of these for a dip. ½ - 1 tsp in 2 cups sea food salad.
Origin: Spices of the World Cookbook, by McCormick Shared by: Sharon Stevens
From: Sharon Stevens Date: 09-13-94
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