Let’s start with a little culinary-cultural explanation: the powder commonly known as “curry” all over the world is called “masala” in India. There is also curry in India, but this refers to a dish based on a thick sauce made of various spices, with vegetables, meat or fish, depending on the region.
Curry powder, on the other hand, is the result of British-Indian colonial history. Generally, preparing Asian curries involves using fresh spices which are then added gradually to the food. The Brits were looking for a bit more convenience in the kitchen, which still got them Indian-style flavours without the need to master the use of each individual spice.
This is not to say that every curry powder is inherently bad. Arnaud discovered this particular variety during a stay in Kashmir and consumed it without moderation. He soon obtained the family recipe from his Kashmiri friends and commissioned a small factory in New Delhi to make this mixture for him and his customers. A good part of the raw spices that Arnaud collects during his travels around the world are used to make this blend.
Exotic, spicy, hot and sweet.
This curry elevates any fish, meat and vegetable dish. Be sure to try it in a sauce with coconut milk – here’s an idea: cut an eggplant into cubes, salt and roast it slowly in some oil until brown, deglaze it with a sip of white wine or sake, pour on the coconut milk and then continue steaming the eggplant until soft. Finally, add 2-6 teaspoons of curry powder, briefly turn up the heat and season with salt.
This fragrant and spicy Indian curry powder is also excellent on your Berlin-style curry sausage. Or you can use it to flavor mayonnaise for a refreshing noodle or egg salad with a Far Eastern touch.