Madras Style Indian Curry
Juliet Mae's Madras Style Indian Curry is based on a very old Anglo-Indian recipe representative
of the Madras style cuisine of the late 19th century. No doubt, it was a favorite of the Indian based
British officers who could afford a local cook and whom like the Crusaders of the Middle Ages,
brought back a taste for "exotic" flavors fostered by their long years of service aboard.
Our Madras Style Indian Curry evokes a familiar echo of those days when a proper one dish meal
was stew. Served plain or fancied-up with condiments and nuts, a stout stew could and did feed armies.
It is in this tradition that our curry is made strong enough to stand up to a chutney but it's pleasing mix of
spices is never bitter or sharp. It adds that good cook's touch to cream sauces, mayonnaise, squash soup
and goes exceeding well with left over turkey or chicken.
Confidentially:When I was formulating this blend, I had a whimsical vision of it as “the little black dress”
of spice land... just, a little something you could bring out when you wanted to add "posh spice" to a dish.
As it turned out, the blend formulation was a little more complicated than I had anticipated. But, I kept at it.
By repeatedly making this blend, I taught myself how to work with spices. With over 9 ingredients, our
curry is well balanced and nuanced with a mild coriander accent.
If you like to entertain, this blend is a must. It is infinitely useful and seems to add just the
right touch to dips, sauces, fish, poultry or rice. Plus, it works wonders with leftovers.
Ingredients: Coriander, Cumin, Ginger, Fenugreek, Mustard Seed, Cinnamon,
Cardamom, Chili and other spices. NO SALT
Resealable Vapor Barrier Bag, Net Weight 1.5 Ounces Hand Made in USA
This blend is very mild and does not have a heat rating.