This is a 180 year old recipe that was passed down to me many years ago from a very skilled chef I worked with who, in turn, had had it passed to him when he was a young apprentice.
It really is a curry with a lot of flavour but none of the heat that people have come to expect. I have omitted all of the chilli content of this blend.
The whole spices give it texture and added hits of flavour that permeate through the dish. Light, lively, fragrant and rich in flavour and colour.
Substitute two or three teaspoons of this into any curry recipe you have. Add to some coconut milk and make a curry potato bake instead of the creamy version.
If you like things hot, add a diced chilli or two to the blend when frying to infuse the heat and flavour into the curry.
I love making a simple red lentil dhal using this blend.
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