Our Curry Blend is a Madras style and as such tends (like all Madrasi curry blends) to rely on a little extra Chilli and Pepper for its heat and is usually considered a little hotter than other pre-blended curry mixes as a result.
There are three heat versions
Hot – the most popular with more Chilly and Black Pepper
Medium – A little less Pepper and rather less Chilly with a touch of mustard
Mild – A lot less Chilly but with Mustard, Allspice, Cinnamon and Cloves (this product)
Madras Style Curries are symbolic of Southern Indian Curry styles rather than just Madrasi (Chennai)
Curry Blend – Mild Madras Style Ground Ingredients Include:-
Coriander
Turmeric
Fenugreek
Chilli
Ginger
Celery
Fennel
Cumin
Garlic
Mustard Seed
Onion
Allspice
Cinnamon
Clove
Salt
Black Pepper
Curry Powder or a blend is a commercially prepared mixture of herbs and spices and is a Western creation, dating to the 18th century. Such mixtures are commonly thought to have first been prepared by Indian merchants for sale to members of the British Colonial government and army returning to Britain.
Dishes called ‘curry’ may contain fish, meat, poultry, or shellfish, either alone or in combination with vegetables. In contrast, many are entirely vegetarian, eaten especially among those who hold ethical or religious proscriptions against eating meat or seafood.
Curries may be either ‘dry’ or ‘wet’.
Dry curries are cooked with very little liquid which is allowed to evaporate, leaving the other ingredients coated with the spice mixture.
Wet curries contain significant amounts of sauce or gravy based on yoghurt, cream, coconut milk, coconut cream, legume purée, or broth.
