Madras Curry Powder
世界に「カレー」を知らしめた黄色い粉！イギリスと南インドの歴史的ハーフ
Description
Mixed spice blending coriander, turmeric, cumin, red chilies etc. Brits brought it back from India (Madras region) in the 18th century, becoming the prototype of 'curry powder' worldwide.
Classification: For Everyone,Mixed Spice,Global Standard
Shops selling Madras Curry Powder
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On this site you can check dictionary details and, later, places to buy or eat related items.
The How to use section below is a general reference, not instructions from the listed shops.
How to use
Ingredients
Instructions
- Heat oil in a pan, fry chicken/veg.
- Toss in commercial 'Madras Curry Powder' by the tbsp, add salt/a little water, stir-fry-simmer.
- This alone instantly completes a complex, spicy 'standard delicious curry the world imagines' without blending Garam Masala or individual spices.
Learn more Substitutes, pairings, tips
Key spices
Coriander、Turmeric、Cumin、Red chilies、Fenugreek、Black pepper
Substitutes at Japanese supermarkets
Japanese curry powder (spice feel weaker and may contain wheat flour, but subbable)
Pairing
Madras Chicken Curry, Singapore Noodles, Dry Curry
Trivia
[Hardcore] Often said 'authentic Indian cooking doesn't use curry powder', but it's normally sold in Indian supers. While Garam Masala is 'flavoring added at the end (lacks turmeric)', curry powder 'contains turmeric and forms the dish foundation (must be cooked through)'—a clear difference.
Eating tips & etiquette
[Unique Usage] When making Indian-style fried rice (Pulao) or flavoring potato salad, sprinkle loosely, instantly dyeing the dish 'spicy yellow'!
Allergen
None