Recipe for homemade curry
Curry is a fantastic invention, blended from all the delicious spices the British brought back from India during the colonial period. There are countless variants. I have created my own recipe, which I have tested with students in the home economics classroom. It is perfect for meatballs in curry sauce.
Curry is a spice blend that typically consists of 10-20 different spices. The word possibly comes from the Tamil word KARI, which can mean ‘spiced sauce’, but in Denmark, we mostly think of the dry, yellow spice—actually invented in England during the colonial period, when the English controlled most of India and thus the trade of these highly sought-after spices. In English, it is called CURRY and refers to both the powder and spiced Indian stews. For example, Chicken Tikka Masala, which is now considered one of England’s NATIONAL DISHES.
The yellow curry, which is the most used in Denmark, gets its color from turmeric and its characteristic aroma from fenugreek seeds, but a curry is far more complex in its flavor. I have experimented a lot with the blend, and you can continue experimenting yourself. One thing is for sure, it is far more exciting and personal than a pre-made curry blend.
Editorial: The curry is used, among other things, for our meatballs in curry and chicken in curry.
Homemade Curry
Ingredients
- 10.8 gram Fenugreek Seeds
- 4.4 gram Cumin Seeds
- 2 pcs. Cloves
- 1.8 gram Coriander Seeds
- 2 gram Mustard Seeds
- 2 gram Fennel Seeds
- 8 pcs. Peppercorns Black
- 1 pcs. Cardamom Capsule Their seeds
- 1 pcs. Cinnamon Stick 2-3 cm long
- 1 pcs. Bay Leaf
- 2-3 pcs. Nutmeg
- 3 gram Turmeric
- 2.3 gram Cayenne Pepper
- 0.9 gram Ground ginger
Instructions
- Open the cardamom pods, remove the seeds, and discard the pods.
- Toast the whole, dried spices in a dry pan over low heat until they begin to smell fragrant, crush them in a mortar or grind them in a spice/coffee grinder, and mix them with the other spices.