What is Curry?

What is curry? The word “curry” could mean leaves from the curry tree in India, curry recipes or the curry seasoning. The dish, curry originated in Southern India. For this reason, you will find many recipes under the Indian cuisine. People from most countries love the delicious flavor of this Indian food and therefore create their own versions. These recipes include a wide variety of recipes using various ingredients.

What is Curry?What is Curry?

Cooking with curry is dated back to the seventeen hundreds BC. The original recipes were seasoned with leaves from the curry tree. Today the recipes are seasoned with curry powder. What is curry powder? This is a combination of spices which is said to have been created in Britain. The mixture of blended spices used depends on the region and of the family’s favorites. The main spices in curry powder are from India. Some of these include cumin, coriander and turmeric. These mixes are more flavorful and spicy than the original curry leaves.

I have never seen the curry leaves for sale. Maybe the Indian grocers might have them.  I think everyone simply uses the curry powder because it is so well known and is in every recipe I have seen. Curry powder is readily available in every supermarket or grocery. It is also easy to mix yourself. What is curry, the dish?  Some curry dishes are similar to our stews containing sauces and others are cooked drier. They might include meat, seafood and vegetables or can be made with only vegetables.

If you have British friends, you might want to ask them, “What is curry”?  Everyone I know from Britain loves curry dishes. Curry has been part of their food culture for many generations. When I first came across cooking with curry, I was amazed at how my British friends served their favorite dishes. The condiments are endless!  There were about ten bowls of extra ingredients to be passed along for toppings with all their curry recipes. Even with the most simple curry dish expect bowls of rice, nuts, coconut, raisins and other dried fruit, pineapple chunks, chopped onion or green onion, bananas, bacon and various chutneys.

What is curry powder? If you buy curry powder, you will find each brand is different. I am not saying one is better than another, but just different. Every home recipe is a little different. This is why you will add your own favorite spices. Below is a simple recipe for curry powder; adjust as you like.  When I add curry powder to fruit or other sweet recipes, I leave out the chili powder and garlic.

NOTE: WHAT IS CURRY WHEN MAKING POPCORN?  For a great popcorn sprinkle ¾ TEASPOON CURRY POWDER over 4 cups salted buttered popcorn.

WHAT IS CURRY?: CURRY POWDER RECIPE

Curry Powder RecipeCurry Powder Recipe

What is curry powder?

  • 2 Tablespoons cumin
  • 1 Tablespoon turmeric
  • 4 Tablespoons coriander
  • 1 Tablespoon fresh black pepper
  • 3 Tablespoons chili powder
  • 1 Tablespoon cloves
  • 1 Teaspoon ginger
  • 1 Teaspoon garlic powder

COMBINE AND MIX WELL; store in tight container.


CURRY PATE RECIPE

Curry Pate RecipeCurry Pate Recipe

What is curry in cream cheese pate? I served my curry pate with a cranberry chutney (pictured above). The cranberry is a great flavor combination with the curry.

  • 2 Packages (8 Ounces each) softened cream cheese
  • 1 Cup grated Cheddar cheese
  • 2 Tablespoons minced bacon (cooked)
  • ½ Teaspoon salt
  • 4 Teaspoons curry powder
  • 1/2 Teaspoon onion powder
  • 1 Cup favorite chutney
  • ¼ Cup chopped chives

Combine cream cheese, Cheddar, bacon, salt, curry and onion in mixing bowl.
Beat with mixer until smooth and well blended; shape mixture on a serving platter.
Chill until firm.
Before serving spoon chutney on top; sprinkle with chives.
Serve with crackers; makes 4 cups.


CURRIED EGGS RECIPE

Curried Eggs RecipeCurried Eggs Recipe
Curried Eggs Recipe Served with ToastCurried Eggs Recipe Served with Toast

What is curry with eggs?

  • 6 Eggs (Hard boiled, shelled, cut in half lengthwise)
  • 2 Onions (Peeled and finely chopped)
  • ¼ Cup butter
  • 2 Teaspoons curry powder
  • 2 ½ Cups chicken broth
  • 1 Teaspoon cornstarch
  • ½ Cup light cream
  • Salt/ pepper to taste

Melt butter in large skillet; add onion, cover and cook about 15 minutes.
Sprinkle in curry powder; cook and stir for about 2 minutes.
Pour in the broth and simmer for 10 minutes; adjust salt and pepper.
Combine and blend cornstarch with light cream until blended.
Stir creamed mixture into curry mixture; heat gently but do not boil.
Remove yolks with spoon from the prepared eggs; mash yolks.
Add a little of the curry mixture to the yolks; mash with a fork.
Spoon yolk mixture back into the egg whites.
Place filled egg whites in curry sauce; heat thoroughly without boiling.
Serve eggs on hot buttered toast; serves 3 to 4.


BASIC CURRY SAUCE RECIPE

What is curry sauce? This is a basic curry flavored sauce great for serving on vegetables and all kinds of meat.

  • ¼ Cup butter
  • 2 Tablespoons flour
  • 1 Teaspoon curry powder
  • ¼ Teaspoon salt
  • 1 ½ Cups light cream
  • ¼ Cup lemon juice

Melt butter in a medium saucepan over medium heat.
Stir in the flour, curry powder and salt, gradually stir in the cream.
Cook and stir until thickened about 5 minutes.
Remove from heat; gradually stir in the lemon juice.


PORK CURRY with mango

What is curry when made with mango?

  • 1 ½ Pounds pork tenderloin (1 Inch cubes)
  • 3 Tablespoons flour
  • 2-3 Tablespoons vegetable oil
  • 1 Medium onion (Thick slices)
  • 2 Small bell peppers (Green or red; slice thinly)
  • 1 Teaspoon ground turmeric
  • 1 Teaspoon salt
  • 1 Tablespoon curry powder
  • 1 Teaspoon cumin
  • 1 Teaspoon ginger
  • 1 Teaspoon minced green chilies
  • 5 Medium tomatoes (Peel, seed, chop)
  • 2 Teaspoons tomato paste
  • 1 ½ Cups chicken broth
  • 1 ½ Pounds small new potatoes (Scrubbed)
  • 2 Large mangoes (Peel, stone, slice)
  • Condiments: hot cooked rice, shredded coconut, chutney, chopped cucumber, sliced bananas, yogurt.

Coat pork cubes with flour.
Heat oil in large Dutch oven; sauté pork 5 minutes or until golden.
Add the onion and bell peppers; cook 3 minutes.
Stir in turmeric, salt, curry powder, cumin, ginger and chilies.
Cook and stir for 1 minute; stir in tomatoes, tomato paste and broth.
Add potatoes; cover and cook 15 minutes over low heat stirring occasionally.
Add mango slices; cook 5 minutes or until tender; serve with condiments.


LAMB CURRY RECIPE

What is  curry in lamb recipes?

  • 2 Tablespoons fat
  • 2 Pounds boneless lamb (Shoulder cut in 1 inch cubes)
  • ½ Cup diced onion
  • 1 Tablespoon curry powder
  • 1 Teaspoon salt
  • ¼ Teaspoon pepper
  • 1/8 Teaspoon ground cloves
  • 2 Tablespoons crystallized ginger (Cut in slivers)
  • 1 Tablespoon chopped fresh mint
  • 2 Cups milk
  • 2 Tablespoons flour
  • ¼ cup cold water
  • ½ Cup shredded coconut
  • 2 Tablespoons lime juice
  • 1 Cup light cream
  • 3 cups cooked white rice
  • Condiments: chopped peanuts, chopped hard cooked eggs, chopped crisp bacon, chopped onion, fresh grated coconut, chutney

Melt fat in a large heavy skillet; sauté lamb cubes until browned.
Stir in onion sautéing for 5 minutes or until tender; remove from heat.
Stir in curry powder, salt, pepper and cloves; stir in ginger, mint and milk.
Bring mixture to a boil; cover, REDUCE HEAT, simmer 1 hour until lamb is tender.
NOTE: Mixture will appear curdled from boiling.
Combine flour and water until smooth; slowly stir into hot mixture.
Cook and stir until boiling; remove from heat.
Add coconut, lime juice and cream mixing well; reheat gently.
Serve lamb curry over hot cooked rice; pass condiments in separate bowls.


BEEF CURRY RECIPE

  • 4 Tablespoons vegetable oil (Divided)
  • 1 Large onion (Peeled and chopped)
  • 2 Cloves minced garlic
  • 1 Piece fresh ginger (About ½ inch; peel and chop fine)
  • ¼ Cup cream of coconut
  • 4 Teaspoons curry powder
  • 2 Cups beef broth
  • Salt/ pepper to taste
  • 1 Pound beef stew cubes
  • ¼ Teaspoon coriander
  • 2 Tablespoons apricot preserves
  • Hot cooked rice

Heat 2 TABLESPOONS oil in large Dutch oven.
Add onion and garlic; sauté until golden browned.
Stir in ginger and cream of coconut; cook 2 minutes.
Stir in curry powder and broth; season with salt and pepper.
Bring to a boil and simmer 15 minutes.
Heat remaining 2 TABLESPOONS oil in a large skillet; add beef.
Season beef with salt, pepper and coriander; sauté until well browned.
Add beef to sauce in Dutch oven; cook over low heat 1 hour and beef is tender.
Stir preserves into the mixture; serve over hot cooked rice with condiments.
Serves 4.


ALMOND CURRIED RICE RECIPE

What is curry in rice?

  • 1 Cup white rice
  • ¼ Cup butter
  • 1 Medium onion (Peel and dice)
  • 1 Bell pepper (Seed and dice)
  • ½ Cup slivered almonds (Toasted)
  • 1 Cup golden raisins
  • 2 Cups chicken stock
  • 1 Teaspoon curry powder
  • 1 Teaspoon grated orange rind
  • 2 Tablespoons chutney
  • 1 Tablespoon chopped pimiento

Melt butter in a medium saucepan over medium heat.
Add rice and sauté 5 minutes; add seasonings, vegetables and stock.
Bring to a boil; REDUCE HEAT, cover and simmer 45 minutes.
Add heated chutney and toasted almonds; serves 6.


HOT CURRIED FRUIT

What is curry when preparing fruit?

  • 1 Can (29 Ounces) pear halves
  • 1 Can (29 Ounces) peach halves
  • 1 Can (20 Ounces) pineapple chunks
  • 1 Can (16 Ounces) pitted cherries
  • 1 Can (17 Ounces) apricot halves
  • 1 Can (11 Ounces) mandarin oranges
  • ¼ Cup sugar
  • 3 Tablespoons flour
  • 3 Tablespoons butter
  • ½ Cup golden raisins
  • ½ Cup white wine
  • 1 Teaspoon curry powder

Preheat oven to 350F degrees.
Drain fruit reserving all juices together; stir well and set aside.
NOTE: Reserve ¾ CUP of the juice mixture and use remaining for other recipes. I freeze leftover juice in 1 cup measurement for convenience until ready to use. It comes in handy for marinades and all kinds of recipes.
Combine sugar and flour in a medium saucepan stirring well to blend.
Gradually stir in reserved ¾ cup of fruit juice; add butter and raisins.
Cook and stir over medium heat until mixture comes to a boil.
Boil 1 minute stirring constantly; remove from heat.
Gradually stir in the wine and curry powder; stir into fruit.
Spoon mixture into a baking dish (About 12X8X2 inches).
Bake for 30 minutes; serves 8 to 10.


CURRIED CHICKEN SANDWICHES

What is curry when serving chicken?

  • 2 Cups cooked chicken (Small cubes)
  • 1 Medium red apple (Not peeled, cored and diced)
  • ¾ cup dried cranberries
  • ½ Cup thinly sliced celery
  • ¼ Cup chopped pecans
  • 2 Tablespoons thinly sliced green onion
  • ¾ Cup mayonnaise
  • 2 Teaspoons lime juice
  • ¾ Teaspoon curry powder
  • 6 Large croissants (Cut in half)
  • Lettuce leaves

In a large bowl combine the chicken and next 5 ingredients.
In another bowl combine the mayonnaise, lime juice and curry powder.
Combine the mayonnaise mixture with the chicken mixture; toss to coat.
Cover and refrigerate until ready to serve.
Line each bottom half of croissant with a lettuce leaf.
Divide chicken salad mixture evenly among the lined halves.
Place the croissant halves on each sandwich; serves 6.


CURRIED EGG SALAD SANDWICHES

What is curry when serving eggs?

  • 5 Hard cooked eggs (Shelled)
  • ½ Cup chopped celery
  • 2 Tablespoons chopped onion
  • 1/3 cup fresh parsley sprigs
  • ½ Cup mayonnaise
  • 2 Teaspoons prepared mustard (Stone ground)
  • 1 Teaspoon curry powder
  • 1/2Teaspoon celery salt
  • ¼ Teaspoon freshly ground black pepper
  • 2 Tablespoons chopped sweet pickles (I use my bread and butter pickles; chop small)
  • 8 to 10 Slices home style bread (Sour dough or whole wheat)
  • Softened butter

Combine celery, onion and parsley in food processor.
Process mixture briefly until chopped.
Quarter eggs; add to processor.
Add to processor mayonnaise, mustard, curry, celery salt and pepper.
Process mixture until well blended but still chunky.
Mix in pickles by hand; butter one side of each slice of bread.
Spread egg salad on half of the bread (Buttered side of bread).
Top with other half of buttered bread (Buttered side toward the salad.


GROUND BEEF PITAS

What is curry when making pitas?

  • 6 Pocket pitas (Cut in half making 12 halves with pockets)
  • 1 Pound ground beef
  • 2/3 Cup finely chopped onion
  • 1 Medium eating apple (Core and chop)
  • ¼ Cup raisins
  • 1 ¾ Teaspoons salt
  • 1 Teaspoon curry powder
  • 1 Cup plain yogurt

Sauté beef and onion in skillet over medium high heat until browned.
Spoon off excess fat; add apple, raisins, salt and curry powder.
REDUCE HEAT to low; cover and simmer for 5 minutes.
NOTE: Apple should be tender crisp.
Cut each pita in half to make 2 pockets.
Fill each pocket with 1/3 cup of the beef mixture.
Pass yogurt for each to add to the pockets; serves 6.


CURRIED OYSTERS

What is curry in cooking oyster?

  • 1 Quart oysters
  • 2 Tablespoons butter
  • ½ Teaspoon onion juice
  • 1 Tablespoon flour
  • 2 Teaspoons curry powder
  • ½ Cup oyster liquor
  • ½ Cup milk
  • 1 Scant teaspoon salt

Melt butter in saucepan over medium heat.
Add onion juice, flour and curry; heat and stir until bubbly.
Stir in the liquor, milk and salt; stir and cook until smooth and bubbly.
Add oysters; cook until plump and edges crimp about 4 minutes.
Serves 6 to 8.


CURRY SALAD DRESSING RECIPE

What is curry when making salad dressing?

  • 1 Cup olive oil
  • ¼ Cup lemon juice
  • 1 Tablespoon vinegar
  • 1 Tablespoon mango chutney
  • 1 Teaspoon spicy mustard
  • ½ Teaspoon curry powder
  • ¼ Teaspoon salt
  • ¼ Teaspoon black pepper

Combine all ingredients in food processor.
Process until smooth and well blended.
Cover and chill; makes about 1 ¾ cup.


VEGETABLES IN CURRY SAUCE

What is curry when cooking vegetables?

  • 1 Cup chicken broth
  • 1 Tablespoon cornstarch
  • ½ Teaspoon salt
  • 2 Tablespoons vegetable oil
  • 1 Cup sliced carrots
  • 1 Cup cauliflower flowerets
  • About 5 ounces fresh green beans (Wash, dry, break into 1 inch pieces)
  • 1 Cup sliced zucchini
  • 1 Small red bell pepper (Chop)
  • 1 Cup broccoli flowerets
  • 1 Tablespoon curry powder

Combine broth, cornstarch and salt; stir until cornstarch dissolves.
Heat oil in a large skillet; add vegetables and stir until tender crisp.
Add curry powder and stir fry 15 seconds; stir in cornstarch mixture.
Cook 1 minute or until thickened and serve immediately; serves 6 to 8.

› Curry

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