Curry is not the same as curry

Curry is not a single spice and is not prepared from the leaves of the Asian curry tree. In fact, it is a spice mixture that is based on the "masalas", spice preparations from Indian cuisine. However, the Indians do not know what is sold as a standard mix in our supermarket.

In India, “curry” means a braised dish with a creamy sauce, accompanied by bread or rice. Because "Curry" is derived from the Tamil word "kari" for "spice sauce". In India, no ready-made spice mixes are used for the stew. The individual ingredients are newly ground, roasted and combined for each dish. Many families pass on their own mix from generation to generation. There are also differences depending on the region. Therefore, curry is not the same as curry. The spice mixture is available in many different versions - from spicy-spicy to mild-sweet and fruity.

A curry consists of 6 to 10, sometimes even up to 30 different spices. Turmeric gives the powder its sun yellow color and a slightly bitter aroma. Also not to be missed are coriander, cumin, green or black cardamom, fenugreek, black pepper and chilli. Depending on the recipe, other ingredients include dried mango, nutmeg, ginger, allspice, saffron, mustard seeds, fennel seeds, cinnamon and sweet cloves. Salt is also added to some mixes. The curry should taste balanced without individual spices dominating.

But how did our curry powder get to Europe? During the colonial period, the British got to know and appreciate the exotic spices of India. They developed a modified mixture that was less spicy and better tolerated by Europeans and exported it to their home country. The "curry powder" can be used in many ways in the kitchen. The spice mixture refines scrambled eggs, sandwiches and salads, vegetable pans, pumpkin and potato soups. Poultry and lamb, but also fish and seafood get an exotic touch with a little curry. The aroma comes into its own when the powder is previously steamed in a little oil. This will make it a little darker. However, the fat should not be too hot so that the spice does not burn and become bitter. Commercially available curries can taste very different. Therefore, dose carefully and season if necessary. Only buy small quantities because the spice mixture quickly loses its aroma. In a closed container, curry is stored in a dark and cool place, it can be kept for about half a year.

Heike Kreutz, www.bzfe.de