I have never had this before and since it's Beneficial plus Cancer superbenificial for me I got some thismorning while grocery shopping. It's the hotter variety, the Hot Madras, the brand is McCormick and I see the only avoid ingredient in it is the red pepper, 2 ingredients are beneficial & the other 3 are neutrals. It was the only blend available to me.

If I like it I may go to the trouble of finding recipes to make my own to make as I can leave out the red pepper or substitute it with chili powder or paprika since their neutral.

My main question here is, I'm not familiar with Indian food so what are good dishes to use this in?

try fish, or turkey.......even tofu.....
experiment.

search curry in recibase, you might get some recipes using it.

I make my own curry, it is very easy and you can adjust it to favour the spices that you like .  I buy the whole seeds (coriander, cumin, fenugreek, mustard, etc) where I have them available, and roast them in a pan, then grind up with the other already powdered ingreds.  

I love it, have been known to put it on just about anything .  Great on veggies, fish, chicken, tofu, pasta, beans, rice...oh and soups of course.  

If you are making anything where you start with sauteing onions and garlic, toss the curry in with those, it really releases the flavours, and then put the rest of the ingredients in there.  It can also be sprinkled on stuff before you eat it.  Very versatile .

gumby Can you share your curry recipe, pls?

Yes please? My husband and I have yet to try tofu so I need to read up on ways to use it but I was thinking of using the curry in stirfry. Being in the asian pacific, our asian cooking is getting quite good. Well was before we wanted to do this diet.  Oh what will it be like not being able to use Sesame Oil anymore and I have a whole bottle in there I had just bought too.

Curry Powder is another word for 'Spice mix'...there are probably as many Curry mixes as there are people whom eat curry....

Some of the more common spices follow - Curries of reknown will typically have more than a dozen, exquisite will use over 30:

Fenugreek {Seeds/Leaf}, Brown Mustard Seed, Perilla Seed, Cardamon {Green or Black Pods}, Niger Seed, Coriander {Seed/Leaf}, Cumin Seed, Fennel Seed, Lovage Seed, Turmeric {Root Powder}, Saffron, Cinnamon, Clove, Anise Seed, Star Anise, Bay Leaf, Basil, Curry Leaf {Murraya koenigii - Rutaceae}, Kaffir Lime Leaf, Black Sesame.

Additional Flavouring can/may/will include: Green Mango Powder, Pomegranate, Tamarind, Coconut Milk or Shavings, Almond Flour, Pistachios, Cashews...

Curry powders can be added to any type of savory dish.  There are several types ranging from sweet curry powders to fiery hot curry powders, to mild curry powders to spicy curry powders.'

If one researches the ingredients for various curry brands, one can go to the bulk spices section of a natural foods store annd create their own curry powder mix.  

I believe many commercial curry powder mixes contain black pepper, which is an avoid for many people.

Alia

Quoted from lola

gumby Can you share your curry recipe, pls?

I can try!  I am not much of a recipe cook, I follow my nose for the most part.  But here is a good starting place.  There are so many versions of curries that the sky is the limit really.  I have a spice book, and there are pages of curry blends, masala blends...lots of great ideas.

A basic curry, amounts are approximate, adjust for taste preference and compliance:
8 TBSP coriander seeds
4 TBSP cumin seeds
2 tsp fenugreek seeds
2 tsp black mustard seeds, or yellow if you can't find black
Roast above in a skillet til it smells so good you want to dive in...then grind up and add:
1 TBSP ground turmeric
2 tsp ground ginger

Black peppercorns are nice in this too if you can eat them, also add in some dried chilies if you can eat those, if you like.  I make it without heat and if O hubby wants to add some he can do it seperately.  

This is a nice basic and really flavourful blend.  I make mine different just about every time I do it, so it is rarely the same twice .  It's all good!

Thank you for sharing your curry powder recipe with us.

You may want to add it to the Recipe Index.  Click to a key ingredient, scroll down to "Add recipe..."

Alia

thanks!

Thanks for the recipe and ideas Gumby.

I created a spontaneous concoction for dinner tonight that was really quite tasty.  I scrambled some eggs with a little water added, then scrambled them in a pan with a little olive oil, added some fresh parsley, sea salt and homemade curry powder.  I had steamed kale and broccoli on the side and a salad.  It was very yummy.  I will try and post the curry recipe on here tomorrow if I have time.  I think I will cut of the kale next time and add it too the eggs too, and even the broccoli.  That sounds good!

 

Thanks Gumby & Tina for adding spice to our cooking ideas!!

I can feel my adventurous side coming out    

Quoted from Gumby

I can try!  I am not much of a recipe cook, I follow my nose for the most part.  But here is a good starting place.  There are so many versions of curries that the sky is the limit really.  I have a spice book, and there are pages of curry blends, masala blends...lots of great ideas.

A basic curry, amounts are approximate, adjust for taste preference and compliance:
8 TBSP coriander seeds
4 TBSP cumin seeds
2 tsp fenugreek seeds
2 tsp black mustard seeds, or yellow if you can't find black
Roast above in a skillet til it smells so good you want to dive in...then grind up and add:
1 TBSP ground turmeric
2 tsp ground ginger

Black peppercorns are nice in this too if you can eat them, also add in some dried chilies if you can eat those, if you like.  I make it without heat and if O hubby wants to add some he can do it seperately.  

This is a nice basic and really flavourful blend.  I make mine different just about every time I do it, so it is rarely the same twice .  It's all good!

Hi ... how r u ?



I was wondering why u roast the spices versus adding them to ur food; during or afterwards ??

I always add my olive oil and spices once the dish is ready;
I simply mix well and serve; it's still flavorfull  

Just wondering how others work their spices into their meals ??

Thanks ideas r always appreciated !!  

Hi Lisalea, I roast (dry roast!) the whole seeds before I grind them into a spice blend because it releases the oils in the seeds and therefore more of the flavour of the spice.  Ideally I would do this right before adding to a dish, but because I like to have curry powder on hand all the time I grind the blend and jar it, so it is always ready to be added to whatever I am eating .  

When using dried spices in general, I often add during cooking, as again the heat releases the flavour nicely.  But I also will sprinkle on after cooking in some cases.  Just depends on what I am doing.  

Hope that answers your question?

Quoted from Gumby

Hi Lisalea, I roast (dry roast!) the whole seeds before I grind them into a spice blend because it releases the oils in the seeds and therefore more of the flavour of the spice.  Ideally I would do this right before adding to a dish, but because I like to have curry powder on hand all the time I grind the blend and jar it, so it is always ready to be added to whatever I am eating .  

When using dried spices in general, I often add during cooking, as again the heat releases the flavour nicely.  But I also will sprinkle on after cooking in some cases.  Just depends on what I am doing.  

Hope that answers your question?

Yes it most certainly does and thanks for the tips !!

We have been sprinkling the curry on salmon and tuna steaks, it's good.

I think lamb has a particular affinity for curry.  

and also in all kinds of rice dishes; sooo yummie


but please explain to me, whats' the difference between green,red and yellow curry

Lentils and various types of dried peas meld well with curry powders as often depicted in Indian dishes.  

Alia

I add curry to many different dishes ... rice and beans, turkey and rice, lamb, vegetable rice or millet, eggs ... etc ... It's so delicious ... furthermore; it helps with gas and digestion  

Quoted from LISALEA

furthermore; it helps with gas and digestion  

Really? I had no idea. I love curry. Mmm mmm mmm.

Quoted from outdoordrea

Really? I had no idea. I love curry. Mmm mmm mmm.

Check this site out, very interesting and informative  

http://health.howstuffworks.com/home-remedies-for-flatulence2.htm

Quoted from LISALEA

Check this site out, very interesting and informative  

http://health.howstuffworks.com/home-remedies-for-flatulence2.htm

Nice information! Thx.  

Thank you for sharing the website with us.

Alia

It's my absolute pleasure ladies !!