Curry Powder Recipes
Annette Said:
Does anybody know a recipe for extremely hot curry powder?We Answered:
For a powder application just increase the amount of chili (cayenne) powder to your dish. What I find works best in upping the heat is a commercial brand of asian chili paste and finely chopped thai chilies or you may find them called birds eye chilies. I've also used serrano chilies. I have seen habenero powder referred in places but have not not seen this in stores, you can always use fresh to boost the heat. along with those use some fresh grated ginger to the dish. You can keep the ginger in the freezer and grate off what you want as you need it. Some dry gingers pack quite a punch both in gingerness and that lovely heat ginger brings.Jennifer Said:
Curry Powder?We Answered:
-Potatoes, pealed and cut into cubes.-Onions or shallots, chopped.
-Canned chickpeas, drained.
-Crushed ginger or ginger paste.
-Crushed garlic.
-Any kind of sour paste (tumiric paste, pickled lime paste, or even lemon juice).
-Curry powder.
-Salt.
-Water.
(Amounts of each ingredient are up to personal taste)
Fry the potatoes first till almost cooked, then add everything else except for the curry powder, the chickpeas, the sour paste and the water. Once fragrant, add the curry powder and mix well till everything is coated. stir in the chickpeas, sour paste and enough water to make a thick gravy. simmer for 10-15 minutes.
The garlic and ginger gives the curry a great kick, while the sour paste keeps it interesting. This goes great with plain rice.
Jeanette Said:
I have curry spice powder and all the recipes I find call for paste?We Answered:
Ive lived on curries ever since i was a baby! The fool-proof recipe i use when im lazy is1 Tbsp curry powder (for every 250g of meat)
1 chopped onion
1 clove garlic (optional)
heat oil in pan... saute onions. Add the meat and fry it for a few sec till it browns. Add the curry powder (you can add upto another tsp if u want a strong curry flavour) and just let it fry for a few min on medium heat.
Add water and coconut milk (1:1 ratio) and cook till meat is cooked. (this depends on how much "sauce" you want left)
Hope this helps!! curry powder is what we use at home! it lasts longer! (store pre-made pastes are horrible!!)
Angela Said:
Should a curry laksa recipe include curry powder as one of its ingredients?We Answered:
Not all curries are made from curry powder."Curry" is a pretty generic word, and in the West it's come to mean a stew-type dish using spices from Asian countries... a pretty big catch-all term!
Commerical "curry" powder (like Schwartz's) is "a spice mixture of widely varying composition developed by the British during the Raj as a means of approximating the taste of Indian cuisine at home" (taken from Wikipedia's "curry" entry).
"Most recipes and producers of curry powder usually include coriander, turmeric, cumin, and fenugreek in their blends. Depending on the recipe, additional ingredients such as ginger, garlic, fennel seed, clove, mustard seed, green cardamom, black cardamom, nutmeg, red pepper, cinnamon and black pepper may also be added." (Wikipedia"curry powder").
I believe "laksa" comes from Chinese and Malaysia cooking, so the curry mix isn't necessarily the same as "curry powder".
Check out this page to decide what kind of laksa you want to make...
http://en.wikipedia.org/wiki/Curry_laksa
And then search for what ingredients you'll need. It all sounds deeelish.
Fred Said:
Can I use curry powder instead of curry paste?We Answered:
By using curry powder you will get the essence of curry but you will not get the color, spiciness, or aroma.. I would suggest not using it if you are making a meat or seafood based dish. However if you are making a sauce or dip, it should be ok to use