Madras Curry Powder
- SALT FREE -
Curry powders originated in Chennai (Madras) where the locals who worked for the British in the 18th century made traditional Indian dishes for newcomers.
Use about 1 tsp. of Madras Curry per pound of beef, chicken, fish, or poultry. Curry can be used in so many dishes including rice, sauces, chicken or seafood salads, vegetables, and soups. Pairs well with lentils, beans, and rice. To make a paste simply mix 1 Tbsp. curry powder with 1 Tbsp. each of water and oil. This paste can be used as a base for making a sauce.
Coriander, cumin, black pepper, regular yellow mustard, turmeric, ginger, curry leaves
Flavor of Madras Curry Powder
This salt-free curry powder is earthy, peppery, and roasted with bitter notes and warm citrus flavor.
Uses of Madras Curry Powder
Season beef, chicken, fish, and poultry. Add to rice, sauces, chicken or seafood salads, vegetables, and soups. For a paste, mix equal parts powder, water, and oil.