Curry powder
A ready-mixed blend, heavy on turmeric, coriander and cumin — a British invention that took root far beyond India.
warm · earthy
What to do with it
Classics built on it
ThaiKhao soiEgg noodles in a coconut curry broth with chicken or beef, under a tangle of crisp fried noodles, with pickled mustard greens, shallot and lime on the side.No one here has made it yetSri LankanLampraisRice cooked in stock, with a mixed-meat curry, frikkadels, prawn blachan, aubergine pickle and egg, wrapped in banana leaf and baked.No one here has made it yetCape MalayBobotieSpiced minced meat with dried fruit and soaked bread, baked under a thin savoury egg custard, with bay leaves on top.No one here has made it yetCape MalaySosatiesSkewers of lamb marinated overnight in a sweet-sour curry sauce with onions and dried apricots, grilled over coals.No one here has made it yetCape MalayCape Malay pickled fishFried fish layered with onions cooked in curry-spiced vinegar, left for days to pickle, and eaten cold at Easter.No one here has made it yetCape MalayCape Malay chicken curryA mild, fragrant curry of chicken and potatoes with tomato and whole spices — sweeter and gentler than Durban's.No one here has made it yetJamaicanCurry goatGoat on the bone, seasoned overnight and stewed slowly with Jamaican curry powder, allspice, thyme and scotch bonnet.No one here has made it yetJamaicanJamaican beef pattyA half-moon of flaky, turmeric-yellow pastry filled with spiced, peppery minced beef.No one here has made it yet Kinds
- Madras
- Hotter, redder.
- Nigerian
- Bright yellow, with thyme and stock cube in jollof and stews.
- Japanese
- Sweeter, for kare roux.
Knowing it
- Where to buy
- Anywhere; African and Caribbean grocers for the blends West African cooking expects.
- A little history
- Made to give British kitchens the taste of Indian food in one tin, from the 18th century on.