Curry is a blend of spices and there are thousands of recipes for it. In some cultures, curry is almost a way of life. Garam masala is a special blend and, though it originated in India, the recipe varies from region to region. Each cook has their own twist on the spicy mixture.
So-called curry powder starts out with whole seeds and spices. The ingredients are toasted before they are ground into a powder. The grinding is done with a mortar and pestle, nutmeg grinder, or food processor.
Petrina Verma Sarkar, in her article, "The Magic Spice -- Garam Masala," thinks the blend is "the heart of most Indian dishes." According to Sarkar, curry powder tastes best when it is freshly made.
"Homemade Curry Powder," a website article by Helen Polaska, discusses the many variations of the recipe. "Because curry powder is not one spice in and of itself," she writes, "anyone who makes curry powder will probably make it different from the next person's curry powder."
Why should you make your own spice blend? First, you don't know how long the curry powder has been on the store shelf. If it has been there for months, much of the aroma and flavor will be gone. Second, you can customize the blend to suit your tastes. Third, homemade is usually cheaper.
Sylvia Windle Humphrey devotes pages to this seasoning in her cookbook, "A Matter of Taste." She says the recipes vary widely and "there are no cookbooks; girls learn from their mothers how to blend spices and arrange interesting meals." According to the author, some sprinkle curry on every food before serving a meal.
You may wish to cook the spice mixture in a little oil before adding it to a recipe. This brings out the flavors of the spices even more.
To get the best results, toast the spices in a small cast iron skillet. Do not crowd the pan. Shake the skillet to keep the spices from scorching. Continue shaking and toasting until the kitchen is filled with a tantalizing aroma and the seeds start to brown. Grind the mixture and store in a metal tin or glass jar with a tight-fitting lid.
You can buy metal spice tins at import stores. Small canning jars also work well. Personally, I wouldn't store garam masala in a plastic container because it could alter the flavor of the spices. Here are the ingredients for Humphrey's garam marsala and I added the instructions.
3 tablespoons black peppercorns
3 tablespoons whole coriander
2 1/2 tablespoons dark caraway seeds
One-inch cinnamon stick
1 tablespoon whole cloves
1 tablespoon cardamom seeds
Toast the ingredients in a small skillet. When the seeds start to brown, take the skillet off the heat, put the mixture in a small bowl, and let it cool. Use a coffee grinder to turn the mixture into a powder. Put in a tin or jar, cover tightly, and store in a cool, dark place. This homemade blend stays fresh for about two months.
Copyright 2010 by Harriet Hodgson
Harriet Hodgson has been an independent journalist for 30+ years. Her 24th book, "Smiling Through Your Tears: Anticipating Grief," written with Lois Krahn, MD is available from Amazon.
Centering Corporation has published her 26th book, "Writing to Recover: The Journey from Loss and Grief to a New Life" and a companion journal with 100 writing jump-starts. The company is also publishing her latest book, "The Spiritual Woman: Quotes to Refresh and Sustain Your Soul," and it will be available soon.
Hodgson has another forthcoming book, "101 Affirmations to Ease Your Grief Journey: Words of Comfort, Words from Hope," and it will be posted on Amazon shortly. Please visit her website and learn more about this busy author and grandmother.
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