The Craft of Curry Making

This blog is intended for anybody interested in making their own curries, rather than just buying one from a take-away. Indian cooking isn't difficult, but does require some specialised knowledge. So, firstly, I'm giving you a list of spices. Don't worry, you won't need all of these, a basic curry sauce can be made with half a dozen. This is just to give you a basic reference point. Later we'll get to the styles of curries and actual recipes.

SPICE DIRECTORY
Ajwan Seeds - Similar to thyme but much stronger and used in Indian breads, gram flour snacks and also goes well with fish.
Amchoor Powder - Made from peeled, dried, green mangoes. Used as a souring agent, in marinades and as a tenderiser.
Asafoetida - Probably the strongest spice in the world and should be used very sparingly. Gives a garlic like aroma.
Cardamom (Black) - These have a menthol aroma and are used in small quantities. An essential ingredient in "garam masala" mixtures, pilau's and biryani's.
Chillies (Bird Eye) - Whole very hot, small whole chillies that can be used instead of fresh chillies. Great for hot sauces & chilli oil. Chillies are the hot cousins in the Capsicum family. Bird Eye chillies may be small but they are very hot so use with care!
Dried Chillies - A unique taste and many uses. Heat whole dried Bird Eye chillies in some oil until they increase in size. The frying enhances their flavour.
Chilli Crushed - A hot fiery spice that can be used in place of whole chillies and releases its flavour quickly into dishes.

Chilli Powder - Made from the skins of dried chillies. It is extremely hot and an essential base for all vindaloo recipes, providing considerable zest and flavour. Please note that chilli powder is also known as cayenne pepper. This is to distinguish it from the Mexican variety which contains cumin, garlic and oregano.
Cinnamon Sticks - A sweet, mild spicy flavour. Delicious in puddings, cakes, stewed fruits and hot drinks. Ground Cinnamon can be used as an alternative to the sticks.
Cloves - Whole One of the world's oldest and most useful spices. Use to make authentic garam masala and in various dals and pilau rice. Has a huge range of uses in all types of cooking.
Coriander Seeds - Possibly the most important of all curry ingredients along with cumin. Coriander seeds have a warm fragrant odour and pleasant, mild taste. A popular spice used in most Indian dishes.
Coriander Ground (Dhania) - A convenient alternative to seeds.
Cumin Seeds (Brown) - An essential ingredient in curry and masala mixtures. Strongly aromatic, spicy and slightly bitter in taste.
Cumin Seeds (Black) - Black - rarer form of cumin. These seeds are sweeter, smaller and have a more delicate taste.
Cumin Ground (Jeera) - Stronger than whole seeds and its flavour is strengthened by toasting. It can be used in meat, rice and vegetable dishes.
Curry Powder – Throw it away.
Fennel Seeds - These have a warm aroma and a sweetish taste like aniseed. Tastes great with seafood, pork, stuffings, sauces, pickles and some curries. In India it is chewed as a natural breath freshener and as an aid to digestion.
Fenugreek (Methi) Seeds - These are normally sauteed in hot oil before adding vegetables to your dish. A dry flavour and the making of the classic keema methi.
Fenugreek (Methi) Leaves - Grown from Fenugreek seeds and have a stronger, distinctive flavour. Sprinkle Fenugreek leaves over meat, fish and potato dishes.
Garam Masala -A traditional blend of aromatic spices from a secret recipe used since the days of the Raj. Garam Masala literally means mixed or blended hot spices. Again, like curry powder, not necessary, but if you must use a mix, make up your own.

Garlic Powder - A useful alternative to using fresh garlic in preparing Indian pastes.
Ginger Powder - An essential ingredient for preparing pastes and marinades, though grated fresh ginger is better.
Mace Ground - A rich aroma and a strong, warm taste. Mace is the lacy outer covering of nutmeg. Best used sparingly in sauces, soups, desserts, meats, fish, and Moghul dishes
Mustard Seeds Black These are normally sauteed in hot oil, and impart a delicious mild nutty flavour to most Indian vegetable dishes.
Paprika - Ground from capsicums, adds flavour and a reddish colour to foods. A sweet piquant spice.
Pepper (Black) - The worlds most popular spice.
Poppy Seeds - Lightly roast before use. A nutty aroma and crunchy texture. In India the seeds are usually ground, to thicken and flavour sauces
Saffron - The three stigmas of the saffron crocus. Saffron is strongly perfumed with the scent of honey. Also adds a lovely golden colour.
Sesame Seeds - Nice on sweets, biscuits, breads and cakes. Used a lot in Indian cooking as a finishing coating with potatoes or vegetables.
Tamarind - Often used in both Indian and Thai cuisine giving it a sweetish tangy flavour. A souring agent used for chutneys, dips, sweet and sour dishes.
Turmeric - Part of the ginger family and is a strongly flavoured spice used in most Indian dishes.. Also used for colouring, this is the poor man’s saffron. This is the stuff that leaves the yellow stain on your crockery.

Try not to buy too much dried or ground spices as they tend to lose their flavour over time. In any case, keep them in air-tight containers.