India: Paradise in Hell

We think the curry powder is that we buy in the supermarket, which has a mustard-colored uniforms, which always smells the same and always tastes the same, but no. Curry is a mixture of spices and, therefore, the resulting texture is irregular, yellow with reddish-ocher, black and green. All curries that I could have a common taste test, but the fact is that the difference between a curry and another is abysmal, and that a good curry shows. Today it is very difficult to find a good spice, most are dried in the oven, which makes them too dehydrated and have almost no flavor, so I recommend choosing spices well in specialty stores and make your own blends.

Not all are equal mixture of curry, depending on the region are added or removed one or the other ingredients: cloves, curry leaves ... the same way you can make your own curry powder. I will leave here a recipe.

Curry powder

6-8 green chillies
8 tablespoons coriander or cilantro
4 tablespoons cumin
2 tsp fenugreek seeds
2 teaspoons black mustard seeds
2 teaspoons black pepper corns
1 tablespoon turmeric powder
1 teaspoon ginger

In a saucepan put the chillies, coriander, cumin, fenugreek, mustard seeds and pepper, and heat over medium heat until they give off their aroma. We must at all times to remove the spices do not burn or do more to one side than the other. They should brown very slightly and evenly.
Grind all the ingredients in a mortar or a grinder (depending on the type of curry you want to obtain) and add the turmeric and ginger.

Try also throwing 4 curry leaves and add a cinnamon stick and 6 pins on the same basis of the recipe I gave you. If you want less spicy only have to reduce the amount of chillies.