Curry: More than a Powder

Although we tend to think of curry as a spice or blend of spices, the word has its origins in the Tamil word kahri,a spicy sauce.

We have a British official to thank for the association of curry with a dry powder. The story is that, when leaving India, the official ordered his servant to prepare a compilation of spices so that he could enjoy his favorite Indian dishes upon returning home to Britain. Freshly made curry powder is preferable to commercially prepared brands. Still, in today’s busy world it’s not always pos-sible to find time for chopping herbs and grinding fresh spices. Although this recipe uses a mild curry powder, the hotter Madras curry powders generally work best in Chinese dishes.

qingquang

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