Hindustani curry powder 50g - This Hindustani or Surinamese curry powder consists of coriander, turmeric, cumin, fenugreek, mustard, black pepper, ginger and black nigella and is very suitable to use for roti with chicken, potatoes and garter.
The English word "curry" and the Dutch word "kerrie" are a corruption of the Indian word "kahri" which means sauce. Curry powder is a mixture of very different spices based on the Indian and South East Asian cuisine. The many different curry blends out there, are mainly used in countries like India, Thailand, Indonesia, Pakistan, England, Netherlands and Suriname.
Although compositions can differ by region and cook, there are some basic elements in any curry as follows : dried chilies, coriander, cumin, fenugreek seeds, mustard seeds, peppercorns, turmeric and ginger. Cardamom and cinnamon are often not added by default but to do so, the curry will taste sweet and fresh. Generally speaking, the redder a mixture of color the hotter the curry because of the red chilies.
Basis for a simple curry sauce:
Heat a few tablespoons of oil or melt some butter in a skillet and saute a finely chopped onion until it becomes soft. Then add some minced garlic and ginger root and cook for one minute. Blend in the curry powder with the previous ingredients, whisk in some flour and turn the heat down to low. Use a spatula and keep whisking until you have a good paste, called a roux. In order to prevent the paste from directly sticking you need to extinguish, for example, with a little water, or broth (of the meat that is added later), or with coconut milk. The curry sauce is now present in the base and there can be added vegetables or meat in order to obtain the desired curry meal.
(Note: this is only lesson 1 of hundred to make a curry dish)