Curry powder

curry powder

Flavor and role: A spice blend of turmeric, coriander seeds, cumin, fenugreek, chili and more, which started in Britain and spread worldwide. Fry it in oil to remove the raw smell and release the aroma.
Typical dishes and uses: British and Japanese curry, Jamaican curry goat, curry fried rice, jollof rice. In this book: jollof rice and potjiekos (instead of paprika).
Substitutes: 1 tbsp curry powder = 1 tsp each of ground cumin and coriander + ½ tsp turmeric + ¼ tsp cayenne + ½ tsp garam masala.
Storage: In an airtight container in a cool, dark place. Blends are best used within 6 months; home-toasted and ground blends are most fragrant for 1-2 months.
Main countries: India · United Kingdom · Japan
Used in this book: Jollof Rice Bobotie Bunny Chow (Durban Chicken Curry in a Loaf)Chakalaka (South African Spicy Vegetable and Bean Relish)Jamaican Curry Goat Berlin Currywurst Dakgalbi (Spicy Stir-Fried Chicken)Githeri Jamaican Beef Patties Japanese Curry Rice (Kare Raisu)Khao Soi Kibbeling (Dutch Battered Fish Bites)Kottu Roti Curry Laksa Nigerian Fried Rice Roti Canai Roti Jala with Chicken Curry Sosaties (Cape Malay Lamb Skewers)Sri Lankan Chicken Curry (Kukul Mas Curry)Vetkoek with Curried Mince Japanese Curry Arancini with Tonkatsu Sauce Bakso Laksa (Indonesian × Malaysian)Lamb Bobotie with Geelrys Bobotie Lasagne Bobotie Puff Hand Pies Gochujang Chicken Curry Bunny Chow with Kimchi Slaw (Korean x South African)Cheesy Keema Mini Bunny Rolls Chakalaka Cheese Quesadillas (South African × Mexican)Crispy Chakalaka Fritters with Lemon Yogurt Dip Chicken Cacciatore Japanese Curry Rice (Italian × Japanese)Japanese Curry Chicken Pot Pie (Japanese × American)Curry Goat Birria-Style Tacos (Jamaican × Mexican)Curry Goat Loaded Fries with Scotch Bonnet Lime Mayo Apple Curry Sauce Currywurst with Double-Fried Pommes Currywurst Japanese Curry Rice Currywurst Melt Toastie Khao Soi-Style Coconut Curry Dak-kalguksu Pear-Marinated Crispy-Skin Iron-Pan Dakgalbi Beef Shin Efo Riro with Prawns, Smoked Fish and Two Greens Mini Frikadeller Skewers with Dill Remoulade Crispy Githeri Fritters with Kachumbari Yogurt Dip Rough-Puff Jamaican Beef Patties with Braised Scotch Bonnet Beef Jamaican Curry Beef Gyoza with Scotch Bonnet–Lime Dipping Sauce (Jamaican × Japanese)Jamaican Patty Crunchwrap with Mango Salsa Slow-Simmered European-Style Beef Curry Thai-Style Coconut Chicken and Squash Curry Baked Cheese Curry with a Runny Egg (Yaki Curry)Smoky Party Jollof with Crispy Spiced Chicken Chorizo and Prawn Jollof Paella Cheesy Jollof Stuffed Peppers Chiang Mai Khao Soi with Hand-Made Paste Khao Soi Curry Udon Khao Soi Fried Rice Kimchi Cheese Kottu with Pork Belly (Sri Lankan × Korean)Crispy Kottu Hash Browns with Curry Mayo Prawn-Head Stock Curry Laksa Japanese-Style Mafé Curry Rice Owambe Party Fried Rice with Homemade Stock, Liver and Prawns Nigerian Fried Rice Omurice with Scotch Bonnet Ketchup (Nigerian × Japanese)Nigerian Fried Rice Arancini with Scotch Bonnet Mayo Parippu Coconut Lentil Ramen (Sri Lankan × Japanese)Overnight-Rested Roti Canai with Malaysian Chicken Curry (Kari Ayam)Roti Jala with Fresh Rempah Chicken Curry Crispy Roti Jala Cups with Coconut Curry Chicken Salad Japanese Curry Beef Samsa (Uzbek x Japanese)Schnitzel Katsu Curry Charcoal Lamb Leg Sosaties with Apricot Glaze and Mint Yogurt Al Pastor Sosatie Tacos: Chipotle-Apricot Pork Skewers with Pineapple (South African x Mexican)Sosatie Chicken Pita Pockets with Apricot Yogurt and Crunchy Slaw Sri Lankan Coconut Chicken Curry Udon Sri Lankan Curry Chicken Cheese Toastie with Pol Sambol

Updated 2026-10-10