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▲ 3 r/Curry

Kashmiri Curry and Madras Curry？

In Japan, when people talk about Indian curry or buy Indian curry powder, Kashmiri Curry and Madras Curry are always the two most common varieties. Locally, these two types are generally seen as representing South Indian and North Indian curry styles respectively.

However, I have never been to India, so I don’t really know the exact differences between these two curries, nor the regional curry characteristics of North and South India. I can’t even tell if these commercial curry powders are authentic.

Ingredients of the Madras curry powder I bought: coriander seed, brown mustard seed, cumin, chili powder, black pepper, ginger powder, cinnamon powder, cardamom, turmeric.

Ingredients of the Kashmiri curry powder: coriander seed, cumin, fennel seed, turmeric, cardamom, cinnamon, chili powder.

I only know that black pepper is widely used in South Indian and Sri Lankan curries, but I can’t tell any other differences at all. I’ve even heard that in the past, some Japanese retailers mixed up Kashmiri Curry and Madras Curry and still sold them normally.

Sorry for rambling on so much. What I really want to ask everyone is: Are these two the mainstream categories of Indian curry? Also, what are the main differences and typical spice usage habits between North Indian and South Indian curries?

Thank you very much!

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u/Suspicious-Trust-720 — 2 days ago
▲ 38 r/Curry

On the use of Kasuri Methi

I asked a similar question yesterday, but I forgot to attach a picture.

This is how I usually make curry at home, and even some Japanese curry restaurants do the same thing: sprinkle Kasuri Methi directly on top of the finished curry instead of adding it during the simmering process.

Is this never done in Indian curry? Would Indians turn into “curry police” if they saw Japanese people using it this way?

Also I’d like to ask: when adding Kasuri Methi at the final stage of curry simmering, do I need to roast it until completely dry so it can be crumbled more finely? Thank you very much!

u/Suspicious-Trust-720 — 4 days ago
▲ 8 r/Curry

The correct way to use fenugreek leaves？

Today I followed a recipe from a Japanese curry chef to make chicken curry at home, and I added a large amount of fenugreek leaves to it.

In his tutorial, he talked about how to use fenugreek leaves. He said that in Japan, people often sprinkle fenugreek leaves over a served plate of curry rice as a garnish to enhance the flavor. However, Indians never use them this way; on the contrary, an Indian chef would even scold someone for doing so.

So for this dish, he used three large spoonfuls of fenugreek leaves. He simmered them slowly in a pan over low heat to remove moisture, then crumbled them into powder by hand, and added them to the curry just before serving, much like using garam masala.

The generous amount of fenugreek leaves gave the curry an enchanting aroma. After hearing his explanation, I’ve become really curious about how fenugreek leaves are actually used in Indian cuisine. Are there any differences in usage between North and South India?

I would be very grateful if you could tell me!

u/Suspicious-Trust-720 — 4 days ago