Comments on: Special Ingredients: Curry Leaves

By: Oyster Food and Culture » Blog Archive » Curry Powder – when no two are the same

Sat, 28 Nov 2009 20:53:59 +0000

[...] Curry powder, also known as masala powder, is a spice mixture where no two are exactly alike. It was developed by the British colonist during the heyday of spice trading in India so they could make a satisfactory reproduction of that tasty Indian cuisine they discovered during their time in India and now craved back home in England. This was in the 18th century, a British company called C&B manufactured the world’s first curry powder. The Masala name refers to spices, and this is the name given to the thick and sauce consisting of spices mixed with ghee (clarified butter), butter, palm oil or coconut milk. Most commercial curry powders available in Britain, the US and Canada, rely heavily on turmeric powder, which produces a bright, marigold colored sauce, that can leave very yellow spots on ones clothing. Other ingredients most likely found in these Western yellow curry powders include: coriander, cumin, fenugreek, mustard, chili, black pepper and salt. It should be reiterated that curry powders and pastes produced and consumed in India are extremely diverse; some red, some yellow, some brown; some with five spices and some with as many as 20 or more ingredients which may include: allspice, white pepper, ground mustard, ground ginger, cinnamon, roasted cumin, cloves, nutmeg, mace, green cardamom seeds or black cardamom pods, bay leaves and curry leaves. [...]

By: admin

admin — Tue, 10 Nov 2009 01:34:04 +0000

Zerrin – I love the fresh ones too, nice to know a bit more about them

Leela – I agree! They are now a requirement.

Chef E – agree, I like to make the oils aromatic with the herbs and that way the flavors better disperse. They are a lot of fun to work with.

By: Chef E

Chef E — Mon, 09 Nov 2009 21:09:19 +0000

I have found opening up their flavor in the oil or ghee works wonderfully, even if dried, and in soups. At times since I was young I also wondered what bay leaves purpose was also!

Reading about Indian cuisine over the years and working with South Indian families, I have come to believe that the curry leaves were named by foreign traders due to their fragrant smell, and were confused with traditional curry seasonings…

I have some reading catch up to do over here!

By: Leela@SheSimmers

Leela@SheSimmers — Sun, 08 Nov 2009 23:58:41 +0000

Since I started using curry leaves, I can never go back to not using them. Nothing tastes authentic any more without these fragrant leaves. Every time I visit my favorite Indian grocer, I always make sure I come home with a huge bag. They freeze well, although the longer they’re frozen the less aromatic they become. I even put them in my Thai curries even though we don’t use curry leaves in traditional Thai cooking.

By: zerrin

zerrin — Thu, 05 Nov 2009 23:01:32 +0000

Thanks for the clarification. We just have curry powder here and we call it just ‘curry’, so I was sometimes confused when I saw curry leaves in some recipes. As I love everything fresh and green, I would love to try these leaves.

By: admin

admin — Sun, 01 Nov 2009 14:47:26 +0000

Claudia – My SIL has the same problem, fingers crossed that someone at that great farmer’s market of yours will be able to bring some in

Lisa – It is a great recipe and a personal favorite. I just got tired of passing by something I knew had to be tasty.

DS – I always find it amazing, don’t know why I should what a difference fresh is to dried. I bet they went deliciously with all those spud recipes =)

TN – I know I found it funny that when I was trying to find resources for folks to link to that the timing seemed to be clustered together. I guess that is a sure sign of a herd mentality, but in this case, I am all for it.

Reeni – Hopefully you do, I’d love to see what sort of incredible connoction you develop.

Erica = ah, thanks!

Natasha – I swear Wegman’s is the source for about everything on the East Coast. I hope you can find some soon.

By: Natasha - 5 Star Foodie

Natasha - 5 Star Foodie — Sun, 01 Nov 2009 04:02:32 +0000

I believe I’ve seen them very recently in Wegmans once but they were unlabeled and nobody could confirm that that’s what it was for sure. Hope Wegmans will have curry leaves again sometime soon, looking forward to trying them.

By: Erica

Erica — Sun, 01 Nov 2009 02:43:35 +0000

Great info as usual!I’ve never seen curry leaves!That potato dish sounds fantastic.Thank you so much for this wonderful blog and all that information

By: Reeni

Reeni — Sun, 01 Nov 2009 02:12:26 +0000

I’ve never seen or used curry leaves! If I had – I probably would not of bought them. But now, thanks to you, I’ll be sure to snatch them up when I see them! This potato and eggplant dish sounds so delicious!

By: Tangled Noodle

Tangled Noodle — Sun, 01 Nov 2009 01:41:43 +0000

I remember Helen’s use of them in her ‘Serendip’ post (along with Maldives fish flakes) and then, it seemed like curry leaves were popping up in so many recipes! I’d love to find some here in the Twin Cities but haven’t had much time to explore some of the Southeast Asian stores. But thanks for the great info and links – I’ll know what to look for and what to use them in!