Hi, I’m Spice Kitchen. I’m a food blog about making curries and writing recipes. I live in London, England and work as a software engineer.
I started the blog to document how to make the curries that we eat at home with my wife, Alice. We both like spicy food and there aren’t many blogs out there explaining how to make mild or hot curry from scratch.
We have a lot of guests over for dinner and we wanted a way to share our recipes with friends, family and professional chefs who may be interested in trying new things at home for themselves.
I’ve been cooking since I was 12 years old, but have only been cooking curry for about 6 months now. You can see the progress of my skills on the blog as the blog’s repositories get updated with new content each week or two. They will eventually cover everything from making your own spice blends from scratch to making Indian breads like Naan or Paratha from scratch.
The name
A lot of people like Indian food, but making an authentic curry can sometimes be a bit of a challenge. If you love indian food, you might want to think about learning how to make your own curry. This will give you the ability to experiment with different spices and ingredients, so that you will be able to make a wide variety of different kinds of curries.
This blog is all about making curry and all the amazing things you can do with it. You may also find out here how to get the most out of your spices, as well as tips for blending the perfect curry paste. There are many different kinds of curries in India, each with its own unique taste, and this blog gives you the chance to learn all about them. If you are someone who loves Indian food and wants to know more about it or even just enjoy some great recipes then this blog will certainly interest you.**
If you want to make a spicy curry, the first thing you need to know is that there are many different kinds of curries, and they vary in spice level.
There are home-style curries, which are mild, like chicken tikka masala. There are restaurant curries, which are hotter, because they have more ingredients and the ingredients cook longer. (In Indian restaurants in America they remove the seeds from chilis.) There are vindaloos, which use a lot of fresh green chilis, and there are chili curries, where the main ingredient is chili. All of these are food for people who like spicy food.
Tikka masala is a mild sauce with meat or seafood floating in it. It is usually served over rice or with naan bread. Vindaloo is also a sauce but it is much spicier than a tikka masala and usually has chunks of potatoes or other vegetables floating in it. Chili is just another name for red sauce or gravy; it’s usually deep red from tomatoes and often has vegetables added to it but no chunks of meat or fish as vindaloo does. Curry can mean any kind of spicy dish — it doesn’t have to be red!
It is a bit of a challenge to figure out how to make your own spice blend, because there are so many ingredients and many of them come in different forms. There is also no single rule that works for every dish, and so you have to read recipes carefully, pay attention to what other people say, and adjust the formula according to what you need.
Dry spices are a lot easier to manage than fresh ones. Fresh spices must be kept refrigerated, which makes it harder for you to play around with them. Also, they lose their flavor over time, whereas dry spices keep well for years. Unless you buy spices from somewhere with exceptional storage conditions, you are likely to have some old stale stuff that is just taking up space in your cupboard.
Bags of pre-mixed curry powder are convenient, but they have ingredients in them that some people don’t like. For example, some brands contain corn starch or wheat flour or sugar. Curry powder also often contains turmeric and paprika for color, neither of which are actually part of the typical Indian spice mix.
Curry is a mixture of spices and herbs, usually including turmeric, cumin, coriander, ginger and chili peppers such as cayenne or jalapeño. It is one of the most popular Indian dishes in the world, and one of the most popular in vegetarian cuisine.
Tofu and chickpeas are two very different ingredients that create delicious and nutritious curry when blended together. Try this recipe for a very flavorful, spicy curry that can be served with rice or flatbreads.
Ingredients:
1 (14 ounce) package firm tofu, cut into 1/2-inch cubes
2 tablespoons olive oil
1 small onion chopped
2 cloves garlic minced
1 teaspoon ground cumin
1 teaspoon ground coriander
1/4 teaspoon ground turmeric (optional)**
1/4 teaspoon chili powder** (optional)**
Salt to taste
I find it very therapeutic to cook. I don’t know why. It’s not like it’s a creative act, because cooking is a process of following instructions. But there’s something about it that relaxes me, that makes me feel better.
The thing I like the most about cooking? It’s the flavors. A few simple ingredients cooked together can create such wonderful sensations in your mouth. It’s amazing how much difference a little spice can do to turn two or three ingredients into something that tastes totally different from what you would expect.
In this blog I share my favorite recipes with you, and hope you will enjoy them as much as I do.
Curry is the generic term used for a wide range of spicy dishes originating in South Asian cuisine. Curry powders have a wide variety of flavors, textures and ingredients but typically include a combination of spices including turmeric, coriander, cumin and fenugreek seeds as well as red chilies, garlic and ginger. The word “curry” comes from the Tamil word kari meaning “sauce” or “gravy”.
The spice mix used in curry is called masala. Masala can be made fresh or purchased in a prepared form. Curry dishes are popular in Pakistan, India, Bangladesh, Nepal, Sri Lanka, Thailand, Malaysia and Singapore. A number of countries outside South Asia have adapted South Asian dishes into versions suitable to their own tastes. For example:
Curry is one of Britain’s most popular dishes: it has been estimated that there are over 4 million curry houses in the UK and estimates suggest that 25% of all British adults eat at a curry house at least once a month. The number of Chinese restaurants (which serve curried duck rather than beef) has been estimated at around 20,000; Indian food shops another 14,000; fish and chip shops 10,000; kebab shops 6,
