When I mention curry powder in Italy, many people immediately picture the typical Indian dish. But in fact curry is a very fragrant spice blend used in Eastern dishes that varies in type and quantity of spices depending on the country of origin and even from family to family. So everyone has their own formula which 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. Today you can find various ready-made curry powders in supermarkets, but making it fresh obviously gives a different and more personalized flavor to dishes.
Having lived many years abroad I became familiar with two main types of curry. In London I found a darker or reddish curry, more similar to garam masala used a lot in Indian cuisine and I could choose it from spicier to milder. Here in the Netherlands I became very fond of the kerrie used in many dishes and prepared without chili pepper, to be added later according to taste. The kerrie comes from Indonesian cuisine which is widespread here. The main ingredient is the dried root of turmeric which gives the typical golden yellow color. I use kerrie a lot and I find it a great help to enhance the flavor of dishes especially during a diet.
In Italy this Indonesian kerrie is not found in stores, so I tried mixing various spices to obtain 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 toughest of judges: my partner, who is not only very picky but has used 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 Eastern spices, is almost like a meditation exercise for me… between the attention needed to measure the spices, the penetrating and pungent fragrances and the bright, lively colors that bring so much cheer, afterwards I definitely feel good and in a great mood. Let’s prepare it together.
Some recipes where I use curry powder are these:
- Difficulty: Very easy
- Cost: Inexpensive
- 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 coriander powder
- 3 whole cloves cloves
- 2 teaspoons cumin powder
- 2 teaspoons ginger powder
- 2 teaspoons mustard seeds
- 1 teaspoon ground cinnamon
- 2 pods cardamom pods (only the seeds)
- 1/2 teaspoon nutmeg (grated)
- 1/4 teaspoon mixed peppercorns
- 1 teaspoon chili powder (optional)
- Total points = 0 WW points
Tools
- Liquid measuring spoons
- Mortar and pestle
- Jars
Steps
Measure all the spices carefully.
The traditional recipe calls for toasting the spices at this point for 5-10 minutes, until they darken slightly and release a strong, fragrant aroma. You can do that if you like, 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 obtain a very fine texture.
Pour everything into a clean, airtight container and store it for months away from heat and light.
And here is the curry powder in the Indonesian version. What a smell!
Just use a teaspoon or more to give a strong Eastern aroma to dishes. My advice is to add it at the beginning of sauce preparation, when you sauté onion or garlic in a little oil: this is how the flavor will be released best.
Enjoy!
by Giovanna Buono
Storage
You can store it in closed jars and keep it in a dark pantry. It lasts a very long time; I purposely left some and used it after 3 years — it was still very good.
FAQ (Questions and Answers)
I can’t find all those spices….
If you can’t find all the spices you can still prepare the curry powder. The important thing is that there are turmeric, cumin and coriander which, in my opinion, are the bare minimum!
Do I have to use a mortar?
In fact you could also use a coffee grinder or a blender. I prefer not to for two reasons: first, turmeric is a powerful dye and can leave a stain on the white plastic parts of a blender, and second I like to use the mortar and smell 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 beginning of cooking, when you sauté garlic and/or onion with a little oil. In this way the spices toast, releasing flavor and aroma. Often, however, the sauté dries out a lot so you will need to add a little water.
