Spice blends are a convenient way to bring global flavors into your kitchen. Curry powder is an essential spice that is best known as a popular flavoring of Southeast Asian cuisine. With rich, earthy flavors, this traditional seasoning blend offers tremendous flexibility and endless potential.
In this blog, we’ll explore the history of this bright, bold spice blend, and its many uses. Finally, we will demonstrate the potential of curry powder by sharing an innovative recipe for Curry Lamb Tacos.
Read on to learn more about this cornerstone spice blend and its many possibilities.
History and Origins
Curry flavors originated in India where traditional blends known as “masalas” were used. While it resembles Garam Masala, curry powder as we know it in Western cuisine was invented for British colonizers as a way to simplify and recreate the prominent flavors of Indian cuisine. The popularization of curry powder in Europe expanded the reach of Indian flavors in global cuisine.
Flavor and Composition
A well-balanced curry powder blend is warm and sweet, with earthy undertones and a slight bitterness. Our PSC Curry Powder begins with a base of traditional Indian spices such as turmeric, cumin, coriander, and chili powder to achieve authentic curry flavor. Each spice contributes something special to our blend: turmeric provides its vibrant yellow color and earthy flavor, cumin offers a smoky quality, chili peppers add a kick of heat, and onion and garlic deliver a savory flavor base. This ideal combination of spices results in an aromatic blend with a robust flavor profile that adds depth and complexity to any dish.
There is a wide spectrum of curry powder recipes on the market today, including regional alternatives such as Japanese curry powder and Jamaican curry powder. Recognizing its many possible variations, we developed our PSC Curry Blend to be versatile enough to appeal to a global palate while maintaining the dependability of classic curry flavors. Because of this, our PSC Curry Blend is well suited to compliment both traditional and modern dishes alike.
PSC Curry Powder at IFT FIRST
As a vendor at IFT FIRST, we are excited to provide attendees with a special tasting experience of our PSC Curry Powder. We are eager to push the blend beyond its traditional Southeast Asian roots, and showcase its potential in fusion dishes.
Make sure to stop by our Booth #S525 for a free sample of curry fries!
Our goal is to lean into the trade show’s mission to promote innovation in the food industry by showcasing the versatility of this classic blend. Curry fries are a great example of how easy it is to bring global flavors into Western cuisine.
We hope our sample station sparks inspiration!
Uses
This blend offers crave worthy flavor to a variety of dishes like soups, stews, and marinades. We also love to apply it as a dry rub for meats. More creative uses include curried sandwiches, curried dips, and curried roasted vegetables! And of course, we encourage you to use our PSC Curry Powder as a one-jar solution for flavoring curry dishes.
PSC Curry Powder is a versatile blend that pairs well with Indian, Thai, and other Southeast Asian cuisine. This blend has no borders, and we encourage you to experiment with it and embrace it for its many possibilities.
For inspiration in the kitchen, we developed a special recipe for PSC Curry Lamb Tacos. Try it for yourself and enjoy!
PSC Curry Lamb Tacos
Ingredients for the Lamb
3 tbsp PSC Curry Powder
2 garlic cloves, minced
1 lemon, juiced
2 tbsp olive oil
Salt to taste
2 lbs of lamb shoulder, thinly sliced or ground
Ingredients for Pomegranate and Red Onion Relish
1 large red onion, finely chopped
1/4 cup pomegranate seeds
1 lime, juiced
1/4 cup fresh cilantro, chopped
Salt and pepper to taste
Ingredients for the Lime Cilantro Crema
1 cup dairy-free sour cream
1/4 cup fresh cilantro, finely chopped
2 limes, juiced
1 tsp PSC Curry Powder
Salt to taste
Ingredients for the Cucumber Herb Salad
1 large cucumber, thinly sliced or julienned
1/4 cup fresh herbs (such as dill, mint, and parsley), finely chopped
1 tbsp olive oil
1/2 lime, juiced
Salt to taste
To Serve
Corn or flour tortillas, warmed
Garnish with cilantro and lime wedges
Steps
- Marinate the Lamb: In a mixing bowl, combine PSC Curry Powder, garlic, lemon juice, olive oil, and salt. Add lamb and coat it with the marinade. Cover and refrigerate for at least 2 hours, preferably overnight.
- Prepare the Pomegranate and Red Onion Relish: In a bowl, mix red onion with pomegranate seeds, lime juice, cilantro, salt, and pepper. Let it sit for at least 30 minutes to allow the flavors to meld.
- Make the Lime Cilantro Crema: In a small bowl, add sour cream, cilantro, lime juice, PSC Curry Powder, and salt. Whisk until smooth.
- Prepare the Cucumber Herb Salad: Combine cucumber with mixed herbs, toss in olive oil, lime juice, and a pinch of salt.
- Cook the Lamb: Grill the marinated lamb over medium-high heat until it is charred and cooked to your liking. If lamb is sliced, grill for 3-4 minutes per side or until it reaches an internal temperature of at least 145°F. If lamb is ground, cook thoroughly.
- Assemble the Curry Lamb Tacos: Warm tortillas over low heat and place on a plate. Add a scoop of cooked lamb, top with Pomegranate and Red Onion Relish, add the Cucumber Herb Salad, and drizzle with Lime Cilantro Crema.
- Serve: Garnish tacos with additional cilantro, and place a few lime wedges on the plate. Serve immediately.