Madras Curry

Curry powers are a British invention, created to approximate the flavors of India upon returning home. Curry powders have made their way around the world and now there are as many different versions of curry powders as there are cuisines. It should be noted, however, that curry powders are not traditionally used in Indian cooking. Rather, now in India, the term curry is a generic name of any dish with meat or vegetables that simmers in a thick gravy and often employs whole spices, aromatics and grounds spices or masalas (spice blends). While not traditional, curry powders do lend a boost of flavor to dishes. Citrusy coriander, toasted cumin, warm black pepper among other spices create a pleasing flavor that works well on chicken, vegetables, or seafood and will sing when finished with a drizzle of coconut milk.