印度咖哩粉配方 Indian curry powder recipe

印度咖哩是經常煮的咖哩之一。皆因印度人同事所提供的咖喱粉又香又惹味。大部分材料從印度, 巴基斯旦帶回來。再分成小包密封, 相比現成的咖哩粉氣味香濃。

在香港要買材料可到重慶大厦, 地下和一樓中間樓梯旁的士多。但相比從前質量亦下降不少。若是由自己調配, 部分材料質素可再選擇。用原粒香料即磨, 氣味會香濃持久。

多謝鳯姐(舊同事)自家配方。每一款香料均100g。 當做過一次後可跟個人喜愛, 加多, 減少以迎合個人口味! 做好的咖哩粉可配雞, 羊和素食, 雜豆雜菜。

材料, 全部各100g, 食譜做了半份:
1. 黄薑粉 (用了台灣有機種植秋鬰, 味道很濃, 很優質) 50g
2. 原粒芫荽籽 50g
3. 原粒小茴香 50g
4. 馬得拉司Madras, hot (印度一個地方出產的咖哩粉),  50g 
5. Gala masala / Garam masala 50g
6. 原隻乾辣椒或辣椒粉 30g (小辣)

以上4, 5可在重慶大厦購買

把原粒芫荽籽, 小茴香及辣椒20g 分開打成粉狀

牛油紙放上深碟, 把每樣香料磅好放上, 混合

再儲存清潔玻璃瓶中, 把一片廚房紙放上頂部再蓋好以減少潮濕。置於乾爽櫃中

Tips:

1. 若不經常使用, 不宜一次準備太多咖哩粉。因香氣會逐少流失。

2. 想辣一㸃, 加辣椒乾至30g或以上

Try making your own Indian curry powder as It is more aromatic than the ready packed one.

Ingredients for around 300ml (double amount for more)

1. Good quality Tumeric 50g

2. Whole corriander seeds 50g

3. Whole cumin seeds 50g

4. Madras curry powder, hot  50g 

5. Gala Masala/ Garam masala 50g

6. Whole dried chili or chili powder 30g (mild hot)

No. 4 and 5 could be bought at Indian grocery store, like Chungking mansions in Tsim Sha Tsui

Method:

1. Blend the corriander seeds, cumin seeds and dried chili untill powder separately.

2. Prepare a deep plate with a pc of parchment paper, place all powder on it and mix well.

3. Bring the curry powder in a clean airtight glass bottle. Put a pc of paper towel on the top and close well.

4. Store curry powder in a dark and dry place.

Tips:

1. If not cooking Indian curry cuisine frequently, try to prepare little amount in one time as the fragrant of the spices would be gradually diminished.

2. For medium hot or very hot curry, add 30g dried chili or more.


印度咖哩雞食譜 (Indian curry chicken recipe)