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Traditional South Indian (uniquely made)
A little bit about curry - The word curry, a word that is as old as British India. It refers to both a spice mixture and a style of cooking. The spice mixture usually contains chilli (red hot chilli peppers) in the form of a hot powder along with up to thirty other spices and herbs. The cooking style is a slow marinating and low heat cooking essential to stewing vegetables with lentils or meats, seafood, poultry in the spice mixture. South Indians always tend to add coconut milk or paste when making curries – a tradition which they took to the Far East.
Curry like spice mixtures have been found in India and Pakistan on ancient stone mortars and pestles used for cooking by the Vedic Indians from 5000 years ago!
Unlike in the Western world – where every Indian dish is a “curry", curry powders are not over simplified, hastily concocted mixture of spices, but a closely guarded secret of gourmet cooks cherished by families all over India.
At E Sutras we offer a personal recipe from Aisha’s grandmother – now 96 years old and says she got this blend from her grandmother, who reportedly got it from her great grand mother!
Traditional enough? You tell us after tasting this….
How to use: Add a pinch of this delicious mixture to liven up sauces, salads, salad dressings and cooked vegetables. More traditionally you can use 1 tsp / 2 lbs when cooking lentils or vegetables. For fish - 1.5 tsp/ 1lb. For the most flavor, after adding the powder, cook slowly over a low flame till dish is done. Enjoy!
Ingredients: Black pepper, Red chili, Coriander, Cumin, Mustard, Ginger, Garlic, Turmeric and a secret blend of 5 unique spices. No added salt.
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