Curry is the generic name for a mixture of herbs, which is why there are so many possible variations. In Pakistan and India it isn't unusual for families to have recipes dating back hundreds or years. There are also curry variants all over Southeast Asia. Garam Masala from Northern India is sweeter tasting. Madras from the South is hot and spicy.
Ingredients: coriander, turmeric, and cumin are the most common ingredients, however fenugreek, ginger, garlic, fennel seed, cinnamon, clove, mustard seed, green or black cardamom, mace, nutmeg, red, white & black pepper are also used.
Here in the Western world, we are used to a standardized prepackaged dry curry powder, but in Southern Asia curry is often prepared with fresh local ingredients and the results are far superior!
When you shop at your local grocer, you'll probably see only one curry - yellow to light brown. By purchasing the raw ingredients you can begin to experiment. Tumeric is prized for its yellow color and earthy taste, cardamom and cinnamon give a sweetness, black peppers and chili peppers add heat. Start with equal amounts of each spice, change to taste.
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