When I mention curry powder in Italy, many people immediately imagine the typical Indian dish. But in fact, curry is a fragrant spice blend used in Oriental dishes that varies in type and quantity of spices used depending on the country of origin and even in the recipes of each family. So everyone has their own formula that can be made up of one or even two dozen different spices. Typically, the spices are selected, lightly toasted, and then finely ground in a mortar. Of course, nowadays you can find various types of ready-made curry powder at the supermarket, but making it fresh obviously gives a different and personalized flavor to the dishes.
Having lived abroad for many years, I have come to know two main types of curry. In London, I found a dark or reddish curry, more similar to garam masala used a lot in Indian cooking and I could choose from the spiciest to the sweetest. Here in the Netherlands, however, I have become very fond of kerrie used in many dishes and prepared without chili, to be added according to taste. Kerrie comes from Indonesian cuisine, which is very widespread here. The main ingredient is the dried root of turmeric, which gives the typical golden yellow color. I use kerrie a lot and find it a great aid in enhancing the flavor of dishes, especially during diet.
In Italy, however, this Indonesian kerrie is not found in stores, so I tried to mix various spices to have a recipe that satisfied me to put here on the blog. On the third attempt, I finally arrived at a mix that satisfied not only me but also the harshest of judges: my partner, who is not only very picky but has been using kerrie in cooking for years and knows well the flavor it should give to dishes. Preparing this spice mix, as well as preparing others that require oriental spices, is almost like a meditation exercise for me… between the attention needed to measure the spices, the penetrating and pungent aromas, and the bright and vibrant colors that bring so much joy, afterward I certainly feel good and in a great mood. Let’s prepare it together!
Some recipes in which I use curry powder are these:
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 20 Minutes
- Cooking methods: No-cook
- Cuisine: Healthy
- Seasonality: All seasons
Ingredients
Be sure to use measuring teaspoons!
- 6 teaspoons turmeric powder
- 3 teaspoons ground coriander
- 3 berries cloves
- 2 teaspoons ground cumin
- 2 teaspoons ginger powder
- 2 teaspoons mustard seeds
- 1 teaspoon ground cinnamon
- 2 berries cardamom (only the content)
- 1/2 teaspoon nutmeg (ground)
- 1/4 teaspoon mixed peppercorns
- 1 teaspoon chili powder (optional)
- Total points = 0 WW points
Tools
- Teaspoons
- Mortar
- Jars
Steps
Carefully measure all the spices.
The traditional recipe at this point calls for toasting the spices for 5-10 minutes, until the spices have slightly darkened and the aroma they release is intense and fragrant. You can do this if you wish, but I prefer to prepare all the spices raw and toast the amount I need when I prepare the dish.
Place the spices in a mortar and work with the pestle for about ten minutes until you achieve a very fine consistency.
Pour everything into a well-cleaned and airtight container and store it for months away from heat and light.
And here is the Indonesian-style curry powder. What a fragrance!
Just use a teaspoon or more to give a lot of oriental flavor to the dishes. My advice is to add it at the start of the sauce preparation, when sautéing onion or garlic in a little oil: this is how the flavor will be best released.
Happy cooking!
by Giovanna Buono
FAQ (Questions and Answers)
I can’t find all those spices….
If you can’t find all the spices, you can still prepare curry powder. The important thing is that you have turmeric, cumin, and coriander, which I think are the bare minimum!
Do I have to use a mortar?
In fact, you could also use a coffee grinder or a mixer. I prefer not to for two reasons: first of all, turmeric is a powerful dye and can leave a stain on the white plastic parts of the mixer, and then I like using the mortar and smelling all the aromas that are released!
How can I use curry powder?
In my opinion, the best way is to add at least a couple of teaspoons at the start of cooking, when sautéing garlic and/or onion with a little oil. In this way, the spices toast, releasing their flavor and aroma. However, often the sauté dries out a lot, so it will be necessary to extend with a little water.
