TSC's Curry Powder, "Advanced Madras Style"

		This is not pepper hot (tikkut/piquant), the philosophy
		being that the source of such hotness should come from as
		few sources as possible, i.e., fresh chilies and hot
		pepper powders made from dried hot peppers, so that the
		tikkut can be more easily controlled.

		Mix 1:1 with turmeric for a lighter Thai "phom kari"

							About 3/4 cup


	Dry roasted together:
	 2  @  Bay leaves (medium)
         4  @  Cloves
         6  @  whole green Cardamom pods (elaichi)
         3 TBS Coriander seeds
         1 TBS Yellow Mustard seeds
         2 tsp Black Mustard seeds
     1 1/2 tsp Black peppercorns

	Dry roasted together:
         3 TBS Cumin seeds (Jeera or Zeera)
         1 TBS Fenugreek seeds (Methi)
         1 tsp Fennel/Anise seeds (Saunf)
       1/2 tsp Nigella "kalonji" ("black onion seeds", which they are not)
       1/2 tsp Caraway seeds

	Dry roasted together:
         3 TBS Tumeric (haldi)
       1/4 tsp Ginger, dried, ground
       1/2 tsp Nutmeg, freshly grated
       1/4 tsp Cinnamon (cassia bark), ground
       1/4 tsp Mace, ground
       1/4 tsp Allspice, ground


	1. Do the separate dry roastings in an iron fry pan at a medium
	   temperature, allowing approximately one minute of time from
	   when the spices begin to smoke.  Stir from the beginning to
	   the end of the smoking minute.

	   Roast the groups in the order given.

	   Allow all groups of spices to come to room temperature.

	2. Grind all together to a powder.  Store in a tightly sealed
	   jar in a cool place.


	1. Curry powder is in a sense not a real part of subcontinental
	   cuisine, but became an item through the relatively tasteless
	   British, packaging up a specific spice collection from the
	   myriad that are used in various dishes.  The name seems to come
	   from the "kari leaf", a fresh spice that is never part of
	   any curry powder because dried it becomes quite useless.

	   The Brits are not very good at languages either.  Now, there
	   is a great variety of commercial curry powders with various
	   tastes.  But you will find in this wide range, four ingredients
	   that are always present:

		coriander, cumino, fenugreek, turmeric

	   An interesting bit is that a dish called "currie" made with
	   a collection of spices was known and recorded in the writings
	   of the British Isles in the 15th century, so the common idea
	   that the idea of curry was brought back to England after it
	   invaded and conquered India in 1757 is suspect.  England
	   did, however, have commerce with India long before that,
	   as did the rest of Europe regarding spices.  We need only
	   remember the alleged purpose of the voyages of the murderer,

	2. Grind this up only in relatively small batches for your
	   personal use since ground spices tend to loose their
	   potency much more quickly than when left whole.

	   It is also a wonderful and personal gift for those
	   appreciate subcontinental cuisine.

	3. A good (useful) curry powder will provide an almost
	   neutral baseline of flavor from which amplifications
	   of any of its ingredients can be made, or against
	   which new flavors can be introduced.

	   That was the culinary answer to the obvious question, if this
	   stuff is basically illegitimate culinarily, then what is
	   it good for and why are you bothering me with it?

	   Notice that Emeril Lagasse has introduced a similar
	   concept with his collection of "essences", which, I might
	   add are quite useful to keep on hand as flavor bases.

	   Emeril is not only a great and creative chef, but one of
	   of the world's certified good guys - and you can't hardly
	   get them nomore.  Thank you, George Gobel.

	4. The recipe scales, of course.

	5. Keep a separate iron pan for spice roasting.  When you are
	   finished with a use of it, simply let it cool and then wipe
	   it out well with a dry cloth or paper towel.  Never wash it,
	   unless you absolutely must.  This way you will keep and
	   improve the pan's seasoning appropriate to its dedicated use.

	   If you must wash it for whatever reason, bring a coating of
	   high temp. oil (e.g., grapeseed oil) to smoking point. Let
	   the pan cool, wipe it out well, and continue as if nothing
	   had happened or changed.

	6. Needless to say (Then, why am I saying it?) this same pan
	   can be used in making your own sambhar and rasam powders,
	   garam masala, toasting ground coconut and various flours,
	   especially nut flours.

	7. This curry powder is designed exactly to be a base of
	   aromatic flavor.  Think of what you want to make, and
	   enhance any one of the components to match your creative
	   intention.  E.g., a bit of this powder added to ground
	   cumin seed, and you have the basis of a profound Murgh
	   Jeera.  Find your own path of learning.

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Created: June 23, 2007
Last Updated: December 1, 2011
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