In this article, we will answer the following question: Can I add curry powder at the end? We will talk about curry powder and its use in the kitchen.
Can I add curry powder at the end?
You shouldn’t add curry powder at the end because it will make your dish bitter, gritty, and dull. If, on the other hand, you will add the curry powder at the beginning, you risk burning the spices.
When to add the curry powder, then? Well, our recommendation is to add it with your onions and other vegetables while simmering it. If the spices start to clump or if you think they may burn, a few drops of water should ensure good and slow cooking.
Curry is widely used as a seasoning condiment in meat dishes, eggs, poultry, fish, rice dishes, stews … Also, food prepared from this mixture is called curry.
A complete curry usually consists of three dishes: one, preferably based on meat, poultry, or fish. A second of rice and finally a third contain a varied set of dressings, sauces, and other accompaniments. They are all served in different sources, and each diner is served and seasoned the ingredients combining them to their liking.
Among the curry ingredients, there is usually no lack of cloves, cardamom, turmeric, cumin, ginger, pepper, nutmeg, coriander, anise, saffron, or cinnamon, all of them wisely dosed. However, these elements vary depending on the region in question.
Different uses of curry powder in the kitchen
There are many varieties of Curry obtained by mixing different spices. The most used is Turmeric and Ginger, which give the product its characteristic yellow color. Other well-known spices are Garlic, Ceylon Cinnamon, Onion, Coriander, Cumin, Fenugreek, Fennel, Nutmeg, Black and white pepper, Cayenne and allspice pepper, Poppy seeds, and Mustard.
Curry sauces are appropriate to accompany rice, vegetables, and meats, from chicken breasts to grilled fish. A very tasty and easy-to-make sauce is prepared with an onion, a clove of garlic, a few slices of ginger, butter, white wine, broth, cream, and curry.
The onion, garlic, and ginger are peeled and cut into very small pieces to make it. After cooking them over low heat in a saucepan with a little butter, they are removed from the heat and the curry powder or paste is added. It is important to make this mixture out of the fire so that the sauce does not burn.
When the butter is impregnated with the curry, a glass of white wine is added and the heat is raised so that the alcohol evaporates. Next, it is moistened with liquid cream and broth (poultry or fish, depending on how you want to use the sauce), let it boil over low heat for 12 minutes, and add salt.
Curry as a stew
Some stews are also called “curry”, such as meat stew (veal or poultry) that is prepared with this spice. First, the chopped vegetables and a little ginger are sautéed with butter or oil, and then all are seasoned with lemon juice and curry. This stir fry is reserved until the end.
The meat is sautéed – if possible, tender – cut into strips or cubes. The idea is that the surface is browned, while the interior is almost raw. Once this texture is achieved, the meat is removed from the pan and the oil with which it has been cooked is removed. With a little wine, the juices that stick to the base are deglazed.
Finally, the meat is combined with the previously prepared curry sauce in that pan. It is covered with coconut milk, just to the edge of the preparation, so that there is not too much liquid, and boils for about 15 minutes until it is a creamy stew. We put it to the point of salt and voila! A “curry of …” is already prepared.
A unique curry dish. When curry stews are served with boiled white rice and then sautéed or a classic “Pilau” rice, they become a hearty dish. Therefore, it will not be necessary to think about starters or first courses. With a portion of this gastronomic proposal, it will be enough.
Curry as a spice
Another possibility that curry offers is to use it as a spice. A good option is to flavor rice or legume dishes, such as lentils, which combine in a very natural way with their flavor. In these cases, curry is used as one more spice. However, there are a couple of tricks to get right.
The curry should always be added when the rice or stew is already boiling so that it dilutes and flavors the entire preparation equally.
It is essential to be very careful with the amount added since its flavor has a lot of presence and is advisable to avoid excesses.
Recipe: Homemade Curry Powder
For: 1 small cup
- 3 tablespoons coriander coriander
- 2 tablespoons ground cumin (or 1.5 cumin powder)
- 2 tablespoons turmeric powder
- 1 tablespoon of yellow mustard seeds
- 1 tablespoon black peppercorns
- 1 tablespoon fenugreek (optional, adds sweetness)
- 1 tablespoon fennel seeds
- 1 tablespoon of cardamom powder
- 1 tablespoon whole cloves
- 2 teaspoons ground ginger
- ¼ teaspoon nutmeg
- ½ teaspoon ground cayenne
- ½ teaspoon nigella (optional)
- Heat an iron skillet (my recommendations are De Buyer or Le Creuset) over medium-low heat.
- Put all the ingredients in a bowl and add them to the hot skillet.
- Toast the spices until fragrant, about 3 – 5 minutes, shaking the pan from time to time.
- Let them cool completely in the skillet, then grind the mixture in the grinder (you will need to do this in several batches).
Store your homemade curry powder in a tightly closed jar in a cool, dark place for 4 – 6 months.
Other FAQs about Curry that you may be interested in.
In this article, we answered the following question: Can I add curry powder at the end? We talked about curry powder and its use in the kitchen.
Adding the curry powder at the end will make your dish bitter while adding it too early will result in burning the curry. The bottom line is that adding the curry powder at the right moment will wither make your dish perfect or ruin it. Our recommendation is to add the curry powder with your onions and other vegetables while simmering it.
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