Curry, that wonderfully fragrant spice from the Orient, is actually a mixture of other spices. It’s the other spices that determine how hot the curry will be. The great thing is, there are endless ways to spice up your cooking with curry.
Curry paste has much more heat than curry powder. The curry powder lends a beautiful, mellow flavor, while curry paste adds a lot heat. Red curry paste has more heat than green curry paste. Madras and Vindaloo are the spiciest curry powers. They add a bold richness to any dish.
Garam Masala is a combination of spices similar to curry but doesn’t have any turmeric. It has a somewhat sweeter taste.
The recipes in this Hot and Spicy Curry Cookbook use a variety of curries. Some dishes are simply meant to be hot, while others can be made a bit lighter while still retaining that curry flavor. All of them are delicious.
Curry is strong and bold, but it loses its potency quickly. It’s probably a good idea to buy fresh curry before preparing the recipes in the Hot and Spicy Curry Cookbook. That way, you’ll enjoy the curry at the peak of flavor.