Curry powder is a combination of many spices. It may have as few as 5 ingredients or as many as 40 or 50. Turmeric is probably the most common base. Other ingredients can be ginger, coriander, caraway, cayenne pepper, cumin, fenugreek, dill, mace, cardamon, cloves, allspice, anise, bay leaves, cinnamon, fennel, garlic, mustard, nutmeg, paprika, poppy seeds, saffron, mint, and juniper berries.
Curry is used in Indian cuisine and a part of the cooking in Indonesia, Malaysia, Jamaica, and West Africa.
Curries can be mild or hot - even extra hot. Rub onto meats; use in stews, sauces for meats and vegetables, appetizer dips, soups, egg dishes, meat or fish salad mixtures, marinades for meat and poultry, melted butter for vegetables, bread stuffing, and rice casseroles.
Storage - Curry can be stored in a covered jar in a cabinet or pantry up to one year for maximum quality.
Curried Rice with Fruit
2 cups cooked rice
1 cup mixed fried fruit, chopped
1/2 cup slivered almonds
1/2 cup milk
1/4 cup chopped walnuts
1 Tbsp. chopped chives
1 Tbsp. honey
2 tsp. curry powder
Grated nutmeg
Mix all ingredients except nutmeg in medium saucepan. Cook over medium heat until hot through; spoon into serving bowl and sprinkle with nutmeg. Serve with lamb, pork, ham, or chicken. 4 servings.
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