One easy way to give an Indian flavour to your curries etc is to grind
 a little bit of clove,cardamom and cinnamon and add it with  a little
 butter when you sauye the dish. U can try it out with spicy
sauces too.

9 responses total.

Hey, grinding all that together will give it a rather odd taste. Each indian
dish has a particular seasoning and it has to be followed. Tadaka.. is the
most important form of seasoning and it does give a great flavour. To try it
out heat a bit of clarified butter and drop in few sesame seeds. Say two or
three pinchfulls in a teaspoon of butter should suffice for a full dish of
curry.
Any one wanting more info could ask me..

I'm interested in the recipe for the dish you would be flavoring with the
mixture of sesame seeds and clarified butter.

Perhaps the "oddness" is a regional difference?  I know the curry spice 
I make has many, many flavours in it.  Far more than Bose suggested.

I've had curry dishes at various Indian restaurants and really enjoy them.
Though I haven't looked for curry in the stores recently, in the past I've
seen curry in with the spices and in some specialty stores, I've also seen
some form of curry in tubes [a paste, perhaps?].  Does anyone have any
suggesstions for using curry in various dishes/recipes?

I usually only use it when I'm making Indian food.

Went back and reread this item.  The curry spice that mta refered to is one
that we made together.  We have a recipe for a kick-ass curry powder -
Stendahl's 15 Spice Curry Powder.  It is the best curry mix that we have ever
found.  We ran out of the batch we made back in 1996 (recipe makes about 2
quarts) but had lost the book somewhere in the storage cube.  I found another
copy online and we are about to mix up a half batch.

We use curry in a lot of things other than Indian.  One of the things that
Damon likes to whip up is a mixture of hamburger and onions browned and mixed
with a can or two of cream of mushroom soup, water, and curry powder all
served over noodles.  We add it to rice, vegetables, and sauces.

Stendahl's 15 Spice Curry Powder
8 ounces powdered turmeric
8 ounces coriander seed
8 ounces cumin seed seed
6 ounces ground ginger
4 ounces black pepper
2 ounces shelled cardamon seed or 1 ounce powdered
2 ounces fennel seeds
2 small dried red peppers seeded & minced
2 ounces ground mace
1 ounce whole cloves
1 ounce mustard seeds (yellow)
1 ounce poppy seeds
1 ounce garlic powder
1 ounce fenugreek seeds
1/2 ounce ground cinnamon or 1 ounce bark

After fginding all ingredients that need it mix everything together in a big
bowl.  (Wear a gauze mask if you can find one at your drugstore.  These spices
give off potent fumes.)  The perfume of this curry will improve with age, as
long as it is kept in absolutely airtight jars.  Filling many 2 or 4 ounce
jars is better than storing in one or two large jars.

Makes about 2 quarts

Don't make the mistake that STeve did the last time he made it and use 2
ounces of dried red peppers (he used cayenne) instead of 2 peppers.  We called
it nuclear grade curry and had to cut it drastically to use it.  It was even
on the too hot side for him.

Wow, Glenda, I bet that IS good stuff!

Glenda, do you use a mortar and pestle to grind up the whole spices when you
are ready to use this?

Or do you just saute the spices and then add the other ingredients?

We use either a mortar and pestle or a coffee grinder to grind up the whole
spices, this time it will probably be the mortar as the coffee grinder fell
by the wayside and hasn't been replaced yet.  Damon will more than likely get
the honor of grinding, he doesn't mind it and loves the curry enough to do
it even if he didn't.  I just stand around and sniff in all the good, spicy
smells as everything comes together.

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