Madras Indian dishes, which are known for being spicy, use Madras curry powder and paste to season many different kinds of dishes--from vegetable to meat to lentil dishes.
Ingredients
Madras curry powder is a mixture of many spices, including curry leaves, coriander, turmeric, cumin, cinnamon, chili pepper, bay leaves, cloves, fenugreek and black pepper. Madras curry paste is a combination of those same ingredients in the powder, but also includes cilantro, salt, ginger, garlic, cardamom and paprika, which is then mixed with oil (and sometimes vinegar) to make a paste.
Distinction
Madras curry paste is generally more intense in flavor, but not necessarily spicier, than the Madras powder. Madras curry powders vary in flavor and strength.
Uses
Madras curry powder and paste is often combined with yogurt or coconut milk to give the curry a more creamy texture. Fruit juice may also be used. Madras curry, whether from paste or powder, adds flavor to all sorts of dishes.
History
Madras curry originated in the south of India in a city named Madras, now known as Chennai. Southern India is known for its scorching temperatures, where chili peppers thrive, explaining why many southern Indian dishes are so fiery.
Fun Fact
The English, who became addicted to curries, exported curry powder from Madras to England. The Madras curry that's in England now is nowhere to be found in actual Madras.
Considerations
Once open, curry paste should be kept in the refrigerator. Curry powder is best if bought in small quantities because it loses its flavor quickly (like most dried spices). It's best to replace curry powder every six months and store it in a cool dark place.
Tags: Madras curry, curry powder, , curry paste, curry powder paste, Indian dishes, Madras curry paste