Let's Compare Curry Powders: Local vs India

By now you might be wondering why foods (curries) from India tastes so vastly different to those from Trinidad.

So far we have looked at spices and blends, and a number of recipes introduced gradually to help the average seeker of exotic tastes comfortably transition to typical Indian culinary delights.

Let's examine the basic commercial curry sold in India, keeping in mind that there are several companies each with their own twists, then do the same for Trinidad, and again the same situation.

CURRY FROM TRINIDAD

Ingredients:

Coriander

Cumin

Turmeric

Chillies

Fenugreek

Black cumin

Anise

CURRY FROM INDIA

Ingredients:

Red Chilli, Salt, Papain, Turmeric, 

Star Aniseed, Coriander, Cinnamon, 

Cumin, Brown Cardamom, Carom, 

Black Pepper, Mace, Fenugreek Seed, Bay Leaf, Clove, Green Cardamom, 

Ginger, Citric Acid (E330), Garlic, 

Natural And Artificial Food Colours, 

Screw Pine.

THE COMPARISON

The key point to note here is the basic curry described in an earlier post can be seen in both blends, ie. Coriander, Cumin, Chilli powder and Turmeric. Trinidad has added some other spices whereas India has included these and several other highly aromatic spices such as cardamom, mace, cloves and cinnamon etc.

The message here is that by understanding the range of spices, you can gradually modify the local blends until it reflects those of India. In this way, the average Trinidadian can slowly acclimatize his palate to those foods, which is the purpose of this blog. 

THE ADVENTURE SEEKERS

For those wishing to jump in the deep end by head first at the exotic Indian spice blends, the Shan range of curries (masala-s) can be purchased at:

•  Little Store Ltd, Curepe
• Price Club Supermarket 
• Massy Stores 
• Satanand Enterprises, Chaguanas

Keep in mind that we have only just made reference to general curry powder and only one brand. Masala mixes are specific to various dishes, some of which are Tikka masala, chana masala, rogan josh, chicken masala, keema masala, biryani masala, mutton biryani masala, meat masala, butter chicken masala, amchar gosht masala, dal masala, etc. and for all of these there are variations between brands.

Until next time. May the flavour (of the spice) be with you!

Introducing other Spices

In this post I'll introduce a number of other spices that are used typically in Indian cooking and which will be used in the recipes in the coming posts.

FENUGREEK 

Also known as 'methi', this spice is used widely in Indian cooking. Both its seeds and the fresh leaves are used. The seeds are inexpensive and grows very easily, so one easily have the fresh leaves to use as seasoning, similar to chadon beni and celery.

Fenugreek (methi) seeds and leaves(http://www.bbc.co.uk/food/fenugreek)

MUSTARD

Known as 'rai' in hindi, this spice is one the pickling spices used in Indian pickles. Like the fenugreek, mustard leaves are also used but not as a seasoning instead as a type of spinach dish called 'sarso ka saag'. This dish looks and tastes very similar to 'dasheen bush bhaji' or a thick calaloo.

Mustard greens used to prepare Sarso ka Saag

The seeds are used in various dishes and also powdered to add to various spice blends. Two varieties exist; the black and yellow seeds. Oils extracted from the mustard seed is very popular for use in pickles (or amchaars).

Two varieties of mustard seeds (http://www.bbc.co.uk/food/mustard_seeds)

TIP: When next preparing the typical Fried Aloo dish for dinner, substitute pure mustard oil instead of normal vegetable oil for a fresh spin on a traditional dish. I currently use only mustard oil. Small change = big taste.

AJWAIN

Also known as 'carom', this spice reached India from the eastern Mediterranean areas. The seeds are oval shaped and resemble that of cumin.

Ajwain seeds

Used mainly in pickles, it is also used for cooking and much has been written on its health benefits. Like most of the spices mentioned up to this point, ajwain is inexpensive.

FENNEL

This is a very popular spice in India (known as 'saunf'), it is used both for cooking and for pickling. Its delicately aromatic flavour which is somewhat similar to anise, allows it to be used in confectionery. Its uses also extends to medicinal. 

Fennel seeds

Anyone who visited an Indian restaurant in India would tell you that following a meal, a small bowl of fennel mixed with sugar is placed on the table while you wait on the bill. The mixture is simply heavenly and really helps to reduce excess fullness (due to overeating) from the meal. Serving amount is usually one teaspoonful.

TIP: Try mixing the fennel seeds with brown sugar in a 1:1 ratio and serve after meals. It has a taste like a kid's candy.

WHAT DO THESE SPICES TASTE LIKE?

Right now you might be wondering what these spices taste like. Would you believe me when I say that you already have! 

Go back to the second post where I gave the basic mix for a curry. Well, those spices along with one or two more in varying proportions create several blends which are marketed in Trinidad under brands such as Chief Brand and Turban Brand curry powders. 

Have a look at the list of ingredients the next time you are at the supermarket! 

Keeping spices separately in several storage containers allow you create blends as you want at that point in time. As mentioned earlier also, the aroma and flavour is much more distinct when you blend prior to cooking as opposed to using commercial blends. This leaves the power to you to fully explore your culinary creativity. In India and as you notice with professional chefs, spices are kept individually and blended as needed. The lesson: keep your spices in separate air-tight containers!

Of course, local curry blends have a taste unique to Trinidad and Tobago and do provide some measure of convenience for newbies and 'river-lime' cooks. It therefore has etched out a place for itself in local culinary delights.

 

In the next post I will compare local blends with the premixed curry blends from India and Pakistan which have become extremely popular both in India and abroad.

Hot Tempered Prawns

In this post I will now introduce a new spice: kalonji also known as onion seeds and mangraille in Trinidad. 

Here I will begin to introduce new spices while at the same time keeping the overall taste experience still manageable for the average Trinidadian and westerner. But I guarantee the following recipe is superb with a nice clean taste, not muddled by too much spices.

Kalonji seeds

Kalonji Seeds

The kalonji plants are found throughout India. It originate in Turkey and Italy but brought to Asia and cultivated. The seeds are triangular in shape, black in colour and has a strong pungent smell. 

While much has been written about its healing properties from early times to present through many University studies, its distinctive flavour that it imparts to food is the purpose of this post.

Kalonji seeds can be bought from the Little Store Ltd. in Curepe but under the name mangraille. It is an inexpensive spice that will add a million dollar flavour to your dish.

 Let's add this to an exquisite prawn dish that takes only about 25 minutes to prepare.

Dried red chillies

Hot Tempered Prawns

INGREDIENTS

1/4 tsp turmeric powder

2 tsp chilli powder

1 tsp salt

2 tbsp vinegar

1 lb prawns shelled and cleaned

3 tbsp oil

1 tsp kalonji

4 cloves garlic thinly sliced

4 dried red chillies

6 curry leaves

Hot tempered prawn

METHOD

Mix turmeric, chilli powder and salt with vinegar 

and pour mixture over prawns mixing thoroughly

Heat oil in a heavy pan and add kalonji, garlic, 

chillies, and curry leaves and remove heat.

Allow to cool

Place pan on heat, add prawns and cook on medium 

 for about 10 minutes till tender

Do not overcook..

Having tasted this dish, you are well on your way fully appreciating exotic foods of India. In the next post other new spices will be introduced.

Cauliflower in Coconut Sauce

Following up on the previous post on the use of fresh spices and curry leaves, here is a really simple recipe that is quick and easy to prepare, and is not spicy for the average person.

This without a doubt is one of my favourite dish and was well received by all who tasted it earlier this year at a family gathering.

Green Chillies

Ingredients:

1 packet coconut milk powder

1 medium cauliflower cut into small florets

4 tbsp oil or ghee

6 curry leaves

3 green chillies chopped 

1/2 tsp chilli powder

1/2 tsp turmeric powder

1/2 tsp ginger grated

1/2 tsp garlic finely crushed

salt to taste

150 ml water

Method

1. Fry onions till transparent
2. Add chilli powder, turmeric, ginger, garlic and curry leaves
3. Fry for 2 mins (add small amount of water if necessary to prevent burning)
4. Add cauliflower and saute for 2 -3 mins
5. Add coconut milk, chopped chillies and 150 ml water
6. Cook on low heat till tender and sauce is thick (oil should float)

SERVES 4

Enjoy!!!!!

Cauliflower in Coconut Sauce

Again I would like to recommend the book 'Indian Cookbook' by Zuju Shareef and Tim Luxton. I have seen many books on the subject, but this is extremely simple, both in approach and layout.

In the next post I will introduce a new spice and another simple recipe that will be easily accepted and will prepare your taste buds for the exotics flavours in the coming posts.

Introduction of Curry Leaves and Fresh Spices

In this post we will focus on the use of fresh spices and also introduce the use of 'curry leaves'. A vegetarian recips will be featured; again different, but not too far off from what the westerner's palate is used to.

Fresh spices mean that rather than using powders, the raw hydrated forms are used. For example, grated ginger as opposed to powdered ginger.

Curry Leaves

Curry Leaves

In this post the use of curry leaves is introduced. Just what are curry leaves? 

Ever opened a packet of local curry and found two or three leaves mixed in with its contents. 

These are known as curry leaves and locally as 'karapeelay' leaves. It is also referred to as sweet neem leaves as compared to its cousin the bitter neem.

Recipe: Potato in Tomato Sauce

Potato in Tomato Sauce

Ingredients:

2 medium onions finely chopped

5 tbsp oil or ghee

2  - 4 cloves garlic crushed

1 tsp grated ginger

1/2 tsp turmeric powder

1 - 2 tsp chilli powder

1 lb potato chopped in large chunks

1 -2 lb tomatoes chopped

12 curry leaves

salt to taste

300 ml water

Method:

1. Heat oil or ghee and fry onions until transparent
2. Add garlic, ginger, turmeric, curry leaves and chilli powder and cook for about 2 mins.
3. Add potatoes and cook for another 2 mins
4. Add water and cook till tender
5. Add tomatoes and salt and simmer until juices are reduced by half.
6. Cover and cook on very low heat for further 10 to 15 mins.

Serve hot! SERVES 4

This recipe is simple, provides a different approach to how it is prepared here in Trinidad, and most of all a big time saver with a total preparation time of 35 mins. Just right for those with little time to spare and who wish to have a home cooked meal.

Recommendation: I have found "Indian Cookbook" by Zuju Shareef & Tim Luxton to be the perfect companion to exploring Indian cooking and highly recommend it to anyone on a culinary adventure. 

Next post will feature another using fresh spices including the use of curry leaves to bring out that unique and distinctive flavour that will make your dishes standout.

Tandoori Chicken

Tandoori Chicken takes it name from the word 'tandoor' meaning a cylindrical clay oven. The heat for the oven was provided by charcoal or burning wood within the cylinder itself. Nowadays metal tandoors can be found.

Tandoor (Indian clay oven)

Trinidadians are fond of barbeque chicken, and lately, jerk chicken from Jamaica which is a hot and highly spiced. With that in mind tandoori chicken is one of those dishes that can be easily tolerated by the westerner's palate. While there are several variations of this dish, I will present one version that I have personally used on many occasions with success. It consists of a simple blend of spices.


INGREDIENTS

Serving suggestion for Tandoori Chicken

• 6 cloves
• 6 dried chillies
• 1 tsp grated ginger
• 2 tsp chilli powder
• 2 -4 cloves garlic crushed.
• 1 tsp salt
• 1 tsp red food colouring
• 1 small chicken jointed (skinless)
• 1 - 2 oz ghee
• 1 tsp hickory smoke (optional)

METHOD

1. Lightly roast cloves and chillies in a heavy saucepan
2. Grind finely as possible
3. Mix this with the yogurt, ginger, garlic, chilli powder, salt and red food colouring
4. Pour this mixture over chicken and marinade overnight in the fridge. (Can be left for 4 - 5 hours)
5. When ready, cook on a hot charcoal grill.
6. Baste with ghee while cooking.
7. No barbeque sauce to be used!!!!!
8. Serve with lemon wedges

     SERVES 4 - 6

Tandoori Chicken

Can be adapted with other meats such as lamb. Give it try!
Until next time.

Chicken Curry:The Next Step

I hope that you all had a good experience with the Chicken Curry Recipe in the previous post.

For all the vegetarians, the recipe can be adapted by substituting potatoes for the chicken. I have had good results with positive comments from my friends and family.

Ginger (freefoodphotos.com)

And now, the next step. Let's make this bit more aromatic. We will need the following:

1. 3 - 5 cloves of cardamom
2. 2 cloves
3. 1 tsp grated ginger
4. 1 stick of cinnamon
5. 3 - 5 peppercorns
6. 2 tbsp fresh coriander chopped (can subsitute with bandhania/ chadon beni)
7. 1 - 2 cups plain yogurt
8. 1/3 - 1/2 cup Amul brand Ghee

Cardamom

In this variation, we are replacing the oil with ghee. One of the best tasting and popular brands in India is Amul. It is white in colour and imparts a distinctive sweet flavour to the food.

 Don't be bothered about cholesterol levels, recent research is showing that clarified butter (ghee) is actually better than vegetable oils and contributes to natural fat loss. (more about that in a future post)

You can get the ghee at the following suppliers:

• The Little Store Ltd., Curepe
• Price Club Supermarket, Chaguanas
• Food Basket Supermarket, Chaguanas

Fresh coriander (freefoodphotos.com)

Let's get down to the method of preparation.

1. Add peppercorns, cinnamon, cloves and cardamom to ghee and lightly fry before adding onions.
2. Add the ginger to the dried spices when adding to the ghee.
3. Follow other steps to where chicken (or potato) is added.
4. Add fresh coriander and cook for about 2 minutes.
5. Instead of the tomatoes, add the plain yogurt, stir and cook till chicken is tender.
6. Add water if necessary.
7. When finished chicken will be sitting in a thick creamy sauce. (with no hint of the taste of yogurt)

Cinnamon (freefoodphotos.com)

Feel free to substitute any other meat. I have found that lamb is absolutely exquisite. (Ahhh, there goes my diet!)

Give it try, I have found that once you know what a spice tastes like, all it takes is a little creativity to produce a really unique dish. So go ahead and let loose your creative side!

Cloves (freefoodphotos.com)

Click on the blog title to post any comments or questions you may have.

See you next time!