English Curry

English Curry is inspired by South Asia's rich spice tradition, transformed into a readily available and balanced curry blend for British cuisine. It doesn't represent a single traditional Indian recipe; it offers an accessible and versatile curry profile that can be easily used in different dishes.

Mama Ram English Curry is based on cilantro and cumin. Cilantro provides a light citrusy and herbaceous openness, while cumin adds a drier, earthier, and slightly roasted depth.

Turmeric, with its rooty and slightly bitter character, complements this body; it gives the dish a warm, golden color. Paprika powder adds a fruity warmth and a fuller structure to the mixture.

Ginger creates a bright, vibrant, and warming sharpness, while black pepper leaves a dry and short-lived warmth. These two spices accentuate the aromas without disrupting the mild character of the blend.

Expect an earthy, warm, slightly tangy, and balanced profile. It's not a scorching curry blend; instead of intense bitterness, it emphasizes the warmth and versatility of the spices. The blend contains no salt.

• Chili Powder: Adds a fruity warmth, fullness, and a warm color.

• Ginger: Creates a bright, vibrant, and warming sharpness.

• Coriander: Provides a slightly citrusy, herbaceous, and aromatic clarity.

• Cumin: It imparts a dry, earthy, and slightly roasted body.

• Turmeric: Its root-like, warm, and slightly bitter character complements the stem and color.

• Black pepper: Adds a dry, direct, and short-lived heat.

English Curry initially reveals the warm, dry, and earthy character of coriander, cumin, and turmeric. Then, the fruity depth of paprika and the vibrant warmth of ginger become apparent. Black pepper leaves a light, clean, and brief sharpness in the finish.

• Chicken Curry: Can be used in chicken dishes based on tomatoes, yogurt, cream, or coconut milk.

• Meat Dishes: Curries made with beef and lamb add heat to stews and slow-cooked dishes.

• Vegetable Curry: Compatible with potatoes, cauliflower, carrots, peas, zucchini, eggplant, pumpkin, and mushrooms.

• Curry Sauces: Can be used to prepare mild curry sauces for meat, chicken, fish, vegetables, and french fries.

• Legumes: Lentils, chickpeas, beans, and peas add a warm and earthy character to dishes.

• Rice and Grains: Can be added to rice, bulgur, couscous, and grain bowls.

• Pies and Pastries: Can be used in chicken, meat, or vegetable pie, quiche, and pastry fillings.

• Soups and Stews: Adds aromatic depth to chicken, lentil, vegetable, and pumpkin soups.

• Salads with Mayonnaise: Mayonnaise can be mixed with yogurt in chicken, egg, or potato salads.

• Eggs: Can be used in small quantities in omelets, scrambled eggs, and egg sandwich batters.

• Baked Snacks: Can be added to potato, chickpea, nut, and vegetable chips.

For a four-serving curry, sauce, or stew, start with 2 teaspoons of English Curry . For a more intense curry character, you can gradually increase the amount to 1 tablespoon .

Add the mixture to the oil after the onions, garlic, or ginger and sauté over low-medium heat for 15–20 seconds . To prevent the spices from burning, immediately add the tomatoes, broth, yogurt, cream, coconut milk, or other liquids in the recipe.

For 500g of chicken, mix 2–3 teaspoons of English Curry with 2 tablespoons of yogurt and 1 tablespoon of oil. Let the chicken rest in the refrigerator for 1–4 hours .

For 500g of lamb or beef, use 2–3 teaspoons of the mixture, combined with oil or yogurt. You can marinate the meat in the refrigerator for 2–8 hours .

For 500g of vegetables, mix 2 teaspoons of English Curry with 1–2 tablespoons of oil. Coat the vegetables evenly with the mixture before baking.

For four servings of lentil, chickpea, or other legume dish, you can use 1 1/2–2 teaspoons . Briefly sauté the mixture in oil at the beginning of cooking.

For 2 cups of rice, 1 1/2–2 teaspoons of English Curry is sufficient. You can briefly sauté the spice in the oil before adding the rice, or mix it directly into the cooking water.

For a mayonnaise or yogurt-based sauce, add ½–1 teaspoon of English Curry to 200g of mayonnaise or yogurt . After mixing, let it rest in the refrigerator for 15–30 minutes to allow the flavors to meld.

Since English Curry contains no salt, adjust the salt level of the dish separately. Because the ground spices can easily burn at high heat, do not sauté the mixture in hot oil for too long.