Roasted curry powder
A ready-mixed blend, heavy on turmeric, coriander and cumin — a British invention that took root far beyond India.
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.