Curry is the blend of spices [ever-changing, but almost always featuring turmeric, coriander, cumin, ginger, cardamom, and red pepper, among others] that adds vivid flavor and brilliant color to foods. Different curries can be mild or very hot and spicy. Curry powder is used in India, Africa, Jamaica, Malaysia, Thailand and China.
There are as many ways to make curry, and to make curry spice blend, as there are cooks. Many cooks make their own curry powder, and we carry all the ingredients if you would like to craft a blend of spices to suit your own preferences.
Madras Curry is a spice blend typical of areas around Chennai, India (the city formerly known as Madras). Less heat than the hot curry, less sweetness than the mild. This blend is richer and deeper and a little smoky.
Curiously, the name 'Madras Curry' is not used in India, but was invented by restaurants in Britain to describe curries reminiscent of that region.
One suggested use: heat a little oil or butter in a heavy pan over medium heat. Add a sliced onion, and saute 6 - 10 minutes. Add your next ingredient, whether meat, poultry, tofu or vegetables, and a few generous spoonfuls of mild curry powder, and enjoy the beautiful aroma as it wafts from your kitchen throughout your house. Add stock to make dish more liquid, bring to boil, reduce heat, cover and simmer. Mmmmm.
Ingredients: Spices, turmeric, salt