Curry powder

curry powder

Flavor and role: A spice blend of turmeric, coriander seeds, cumin, fenugreek, chili and more, which started in Britain and spread worldwide. Fry it in oil to remove the raw smell and release the aroma.
Typical dishes and uses: British and Japanese curry, Jamaican curry goat, curry fried rice, jollof rice. In this book: jollof rice and potjiekos (instead of paprika).
Substitutes: 1 tbsp curry powder = 1 tsp each of ground cumin and coriander + ½ tsp turmeric + ¼ tsp cayenne + ½ tsp garam masala.
Storage: In an airtight container in a cool, dark place. Blends are best used within 6 months; home-toasted and ground blends are most fragrant for 1-2 months.
Main countries: India · United Kingdom · Japan
Used in this book: Jollof Rice Bobotie Bunny Chow (Durban Chicken Curry in a Loaf)Berlin Currywurst Dakgalbi (Spicy Stir-Fried Chicken)Japanese Curry Rice (Kare Raisu)Khao Soi Curry Laksa Sri Lankan Chicken Curry (Kukul Mas Curry)Lamb Bobotie with Geelrys Bobotie Lasagne Bobotie Puff Hand Pies Gochujang Chicken Curry Bunny Chow with Kimchi Slaw (Korean x South African)Cheesy Keema Mini Bunny Rolls Apple Curry Sauce Currywurst with Double-Fried Pommes Currywurst Japanese Curry Rice Currywurst Melt Toastie Khao Soi-Style Coconut Curry Dak-kalguksu Pear-Marinated Crispy-Skin Iron-Pan Dakgalbi Slow-Simmered European-Style Beef Curry Thai-Style Coconut Chicken and Squash Curry Baked Cheese Curry with a Runny Egg (Yaki Curry)Smoky Party Jollof with Crispy Spiced Chicken Chorizo and Prawn Jollof Paella Cheesy Jollof Stuffed Peppers Chiang Mai Khao Soi with Hand-Made Paste Khao Soi Curry Udon Khao Soi Fried Rice Prawn-Head Stock Curry Laksa Schnitzel Katsu Curry Sri Lankan Coconut Chicken Curry Udon Sri Lankan Curry Chicken Cheese Toastie with Pol Sambol

Updated 2026-10-10