Monday, March 02, 2009

Basic cooking of India: a Potato and Vegetable Curry

Gandhi was an ardent vegetarian but many Hindus eat meat and are not at all vegetarians. The easiest was to make a signature dish of India is to cook one with curry powder. Chicken curry and shrimp curry are popular in the US.

Curry powder is a mixture of spices of widely varying composition developed by the British during their colonial rule of India, says Wikipedia.

It was blended to take the taste of Indian food home, without having to utilize fresh spices. As a result "curry powder" in the Western world has a fairly standardized taste, but there are many different curry flavors in India.

Most recipes and producers of curry powder usually include coriander, turmeric, cumin, and fenugreek in their blends. Depending on the recipe, additional ingredients such as ginger, garlic, fennel seed, cinnamon, clove, mustard seed, green cardamom, black cardamom, mace, nutmeg, red pepper, long pepper, and black pepper may also be added.

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