The Big Book of Curry Recipes (53 page)

Masala Meusi

Origin:
East Africa
       Period:
Traditional

This is a traditional East African recipe for a classic blend of aromatic spices that’s used as the base for East African (Swahili) curries and stews.

This is a classic East African curry spice blend that’s used almost ubiquitously in the cuisines of Kenya and Tanzania.

Ingredients

2 tbsp cumin seeds

1 tsp cloves

2 tsp blade mace

1/2 tbsp poppy seeds

1 tsp mustard seeds

1 tsp coriander seeds

3 tsp dried piri-piri chillies

1 tsp ground cinnamon

Method:

Separately toast the cumin, cloves, mace, poppy seeds, mustard seeds, coriander seeds and piri-piri chillies in a dry pan until lightly-toasted and aromatic. Once done turn it a coffee grinder. Add the cinnamon and render to a fine powder.

Transfer the masala to an air-tight tin and sore in a cool, dark cupboard.

Nepalese Meat Masala

Origin:
Nepal
       Period:
Traditional

This is the traditional Nepalese spice blend, typically used for meat-based sukuti dishes.

Ingredients

2 tbsp cumin seeds

2 tbsp coriander seeds

1 tbsp garlic, minced

1 tbsp ground ginger

2 dried bayleaves, crumbled

10 dried red chillies

1 tbsp timur (Nepalese Sichuan pepper [substitute Sichuan pepper])

1 tbsp black peppercorns

1 tbsp ground turmeric

5 cloves

5 green cardamom pods

1 tbsp freshly-grated nutmeg

1/4 tsp asafoetida

Method:

Heat a non-stick pan over medium-high heat and use to separately dry fry the cumin, coriander seeds, timur, black peppercorns, cloves and cardamom pods for a few minutes each, until they begin to change colour and become aromatic.

Turn onto a plate and allow to cool. Combine all the ingredients in a spice or coffee grinder and render to a fine powder. Spoon into an air-tight container and sore in a cool, dark, cupboard.

Pilau Masala Powder

Origin:
East Africa
       Period:
Traditional

Pilau Masala Powder is a traditional East African recipe for a classic blend of curry-style spices that’s traditionally used to flavour curries and rice-based dishes.

Ingredients

1 1/2 tbsp cumin seeds

1 tbsp cardamom seeds

1/2 tsp black pepper

1/2 tsp cinnamon

1/2 tsp whole cloves

1 tsp dried piri-piri chillies (optional)

Method:

Heat a dry frying pan over moderate heat and add the cumin seeds. Dry fry for a minute then add the cardamom seeds and cloves. Continue dry frying until the spices become aromatic then tip the spices into a spice or coffee grinder (along with the remaining ingredients). Grind to a fine powder and store in an air-tight jar. This will keep for several months.

Reunion Masala Powder

Origin:
Reunion
       Period:
Traditional

This is a traditional Réunionaise recipe for a classic Indian-influenced blend of spices that is a base flavouring for Reunion curries known as Massalé.

This is a classic spice powder that is used commonly in Réunionaise cuisine, particularly in the Creole curries of the island known as ‘Masalas’. The recipe given here is for the ‘base’ masala, as found in commercial preparations. Each family on the island will have their own recipe that might include other ingredients in addition to the ones given below.

Ingredients

2 tbsp coriander seeds

1 1/2 tbsp cumin seeds

2 tbsp fenugreek seeds

2 tbsp black mustard seeds

2 tbsp black peppercorns

1 tbsp ground turmeric

4 tsp cloves

Method:

Heat a dry pan over high heat. Add the coriander seeds, cumin seeds, fenugreek seeds, mustard seeds, black peppercorns and cloves. Fry for a minute or two, or until aromatic (but not burned).

Turn into a coffee or spice grinder and add the turmeric. Process until smooth then store in an air-tight jar until needed.

Sambhar Masala

Origin:
Southern India
       Period:
Traditional

This is a traditional Southern Indian recipe for a classic aromatic masala spice blend that’s typically used in the vegetarian dishes of the region (most especially in lentil dishes).

Sambhar Masala (also known as Sambaar Powder or Sambar Powder) is a traditional component of South Indian cuisine. It is especially used in cooking Lentils (Dhal or Dal) and mixed vegetables.

Ingredients

10 dried red chillies

6 tbsp coriander seeds

1 1/2 tbsp ground turmeric

2 tsp black peppercorns

2 tbsp fenugreek seeds

2 tbsp white split gram (chickpea) beans

2 tbsp split yellow peas (channa dal)

2 tbsp mung dal or dhal (lentils)

Method:

Remove the stalks and seeds of the chillies, add to a dry non-stick frying pan along with all the spices except the turmeric. Toast for about three minutes then set aside. Do the same for the pluses. Transfer to a coffee grinder and grind to a fine powder. Mix-in the turmeric and store in an air-tight jar until needed.

Sri Lankan Sinhalese Fragrant Masala Spice Powder

Origin:
Sri Lanka
       Period:
Traditional

This is a traditional Sri Lankan recipe for a classic aromatic spice blend that forms the basis for Sri Lankan curries.

Ingredients

30g (1 oz) cumin seeds

6 green cardamom pod

4 coriander seeds

30g (1 oz) fennel seeds

1 cloves

2cm (1 in) length cinnamon stick

Method:

Add the whole spices to a dry non-stick frying pan and fry until fragrant (about 3 minutes). Transfer to a spice or coffee grinder and render to a fine powder. Store in an air-tight jar, until needed.

Tandoori Masala

Origin:
Northern India
       Period:
Traditional

This is a traditional Northern Indian recipe for a classic aromatic masala spice blend that’s typically used for flavouring dishes to be cooked in a tandoor (clay oven).

Ingredients

2 tbsp
garam masala

2 tbsp ground cumin seeds

1 tbsp ground coriander seeds

4 tsp ground Kashmiri Mirch chillies (or paprika)

2 tsp dried fenugreek leaves (Methi)

1 tsp ground turmeric

1/2 tsp hot chilli powder

Method:

Combine all the ingredients in a spice blender (or coffee grinder). Pulse to chop then spoon into a jar. Seal and store in a cool, dry cupboard.

It will typically last for between 4 and 6 weeks.

Curry Spice Blends

Though they are convenient, no curry spice blend is in any way authentic. They are actually a Victorian invention that allowed wealthy Britons to gain a taste of exotic India. One of the first recipes for these is given by Mrs Beeton in the
Book of Household Management
, and it’s this recipe that I first give below.

They irony is that these curry powders became so successful that they have actually become the basis for a number of curry recipes (though no traditional Indian curry would use them).

Indian Curry-Powder

Origin:
Britain
       Period:
Traditional

This is a traditional British recipe, based on Mrs Beeton’s recipe of 1861, for a classic Victorian English interpretation of a traditional Indian spice blend intended for curries.

This is a traditional British recipe redacted from the redoubtable Mrs Beeton’s 1861 volume
Mrs Beeton’s Book of Household Management
, the classic Victorian cookbook.

Original Recipe:

INDIAN CURRY-POWDER, founded on Dr. Kitchener’s Recipe.

449. INGREDIENTS.—1/4 lb. of coriander-seed, 1/4 lb. of turmeric, 2 oz. of cinnamon-seed, 1/2 oz. of cayenne, 1 oz. of mustard, 1 oz. of ground ginger, 1/2 ounce of allspice, 2 oz. of fenugreek-seed.

Mode
.—Put all the ingredients in a cool oven, where they should remain one night; then pound them in a mortar, rub them through a sieve, and mix thoroughly together; keep the powder in a bottle, from which the air should be completely excluded.

Note
.—We have given this recipe for curry-powder, as some persons prefer to make it at home; but that purchased at any respectable shop is, generally speaking, far superior, and, taking all things into consideration, very frequently more economical.

Ingredients

115g (1/4 lb) coriander seeds

115g (1/4 lb) ground turmeric

60g (2 oz) cinnamon seeds (substitute cinnamon)

15g (1/2 oz) cayenne pepper

30g (1 oz) mustard seeds

30g (1 oz) ground ginger

15g (1/2 oz) allspice berries

60g (2 oz) fenugreek seeds

Method:

Spread the coriander seeds, cinnamon, broken into pieces, mustard seeds, allspice berries and fenugreek seeds on a baking tray. Transfer to an oven pre-heated to 120ºC (250ºF) and bake for about 90 minutes, or until lightly toasted.

Turn into a mortar or spice grinder and render to a powder then mix in a bowl with all the remaining ingredients. Turn into a jar with a tight-fitting lid, label and store in a cool, dark, cupboard.

African Fish Curry Powder

Origin:
West Africa
       Period:
Traditional

This is a traditional West African recipe for a classic curry spice blend typically used to season and marinate fish before frying.

Ingredients

400g (1 1lb) dry red chillies

400g (1 lb) coriander seeds

60g (2 oz) cumin seeds

30g (1 oz) ground turmeric

30g (1 oz) black mustard seeds

Method:

Add the whole spices to a dry frying pan and heat for a few minutes until they begin to brown and turn aromatic. Allow to cool then add, along with all the other spices, to a coffee grinder. Store in an air-tight jar and use 2 tsp of the powder to every 400g of fish. The powder will keep in the jar for several months.

African Stew Curry Powder

Origin:
West Africa
       Period:
Traditional

This is a traditional West African recipe for a classic chilli-based spice blend that’s often used to spice West African soups (stews).

Ingredients

180g (1 1/2 cups) cumin seeds

40g (4 tbsp) dried red chillies

90g (3 oz) black pepper

30g (1 oz) ground turmeric

30g (1 oz) cloves

30g (1 oz) ground cinnamon

15g (1 oz) cubeb pepper (or Ashanti pepper)

Method:

Toast the whole spices in a dry frying pan for a few minutes then when they are aromatic place in a coffee grinder along with all the other spices and grind to a fine paste. Store in an air-tight jar and use 2 tsp of the powder for every 400g (1 lb) of meat in your stew. This will keep for several months.

Cape Curry Powder

Origin:
South Africa
       Period:
Traditional

This is a traditional South African recipe for a classic Malay-inspired curry powder that’s integral to many South African recipes, particularly curries.

Ingredients

1 tbsp cloves

2 tbsp black peppercorns

70g (2 1/2 oz) coriander seeds

3 tbsp cumin seeds

1 tbsp fennel seeds

1 tbsp black mustard seeds

3 tbsp fenugreek seeds

3 small piri-piri chillies (or piquins or santakas)

40g (6 tbsp) ground grains of paradise (or ground black cardamom)

40g (6 tbsp) ground turmeric

1 tbsp ground ginger

Method:

In a dry frying pan, separately toast the whole spices (cloves, black peppercorns, coriander seeds, fennel seeds, black mustard and fenugreek) over medium heat until they become aromatic. Tip into a coffee grinder and move on to the next spice. Once you are done add all the remaining spices to the grinder and render to a fine powder. Store in an air-tight container.

Cari (Vietnamese Curry Powder)

Origin:
Vietnam
       Period:
Traditional

This is a traditional Vietnamese recipe for a classic Indian inspired, turmeric-based curry powder that is the base of many Vietnamese curries.

Ingredients

8 curry leaves

2 star anise

2 dried red chillies

4 tbsp coriander seeds

2 tsp cumin seeds

1/2 tsp black mustard seeds

1 tsp fenugreek seeds

1/2 tsp whole cloves

1 tsp black peppercorns

1 tbsp ground turmeric

1 tsp ground ginger

1 tsp freshly-grated nutmeg