9 Curry powder Recipes From 4 Cuisines.

A colonial-era export blend rather than an Indian pantry item, yet it became genuinely native to other cuisines: Japanese kare raisu, British coronation chicken, Caribbean curry goat, Thai yellow curry and Malaysian dishes all use it as written. Roasted Sri Lankan versions are darker and more fragrant than standard yellow blends. Fry it in oil for thirty seconds before adding liquid, since raw powder tastes dusty and its flavor only opens in fat.

9 recipes on this route