Curry Powder, History Recipe

Curry Powder, History Recipe

Yield: 1 servings
Recipe by luhu.jp

Ingredients:
-CURRY POWDER, not a single
-flavor of food as well as,
-spice but a blend of many,
-to dominate,
-spices which,
-has an exotic aroma, is one
-will vary according to the,
-the oldest spice blends,
-type of Curry powder, as
-originated,
-well as to the,
-in India where the Indians,
-as Indian Curry Powder,
-mixed their own spices to,
-mild, and Madras Curry
-taste, and
-Powder, hot, is
-probably varied from time,
-golden yellow to,
-to time or meal to meal.,
-yellow-brown in color, use
-Curry in India,
-sparingly at first,
-is usually very hot.,
-may be used to enhance the,

Directions:

USES...Both Indian and Madras Curry powder are used to make curried
beef, lamb, fish, shrimp, lobster, rice, chicken, meat pastries, meat
balls, eggs, fruit, pork, veal, duck, sauce, soup, casseroles, dips
and as a seasoning in salad dressings, some vegetables, dried beans,
breads and marinades.

SUGGESTED AMOUNTS TO USE IN VARIOUS DISHES

1 - 3 tblsp to 1 pound cubed lamb. 1/2 - 1 tsp in corn bread recipe
or mix making 12 muffins. 1 - 2 tblspn in 6 cups mixed fruit for
compote 1/4 - 1/2 tsp for 6 stuffed eggs. 1 - 3 tsp for 2 cups creamy
curry sauce. 1 tsp in 1 cup mayonnaise, cream cheese, commercial sour
cream or a combination of these for a dip. 1/2 - 1 tsp in 2 cups sea
food salad.

Origin: Spices of the World Cookbook, by McCormick Shared by: Sharon
Stevens
From: Sharon Stevens Date: 09-13-94


Source from luhu.jp