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Indian Curry Powder - Which brands are best?

In the past I've had terrible experiences with cheap supermarket curry powder, so I've always steered away from recipes that call for it. That said, I'm not exactly in a position to make my own from scratch either. Now I have 2 recipes I want to make (by Mark Bittman and Eric Ripert) that call for curry powder. Which brand do folks recommend?

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  1. Ship brand Green Label Madras curry powder is alright.

    1. Sun brand is good. but it's easy to make your own and so much better. Mahdur Jaffrey(sp?) has seveeral very simple recipes for differet types. Usually, if a recipe calls for "curry" powder, it means Madras style, which is made from cumin, coriander, tumeric, ginger, cardamom, fenugreek garlic and cayenne. some add some mustard and black pepper. the best way is to fry the whole seeds until fragrant then grind in a mortar.

      8 Replies
      1. re: chazzerking

        But making your own requires buying a bunch of spices that the OP may not have. And after using those spices in a couple of dishes, the rest will get lost in the back of the cupboard for the next 10 yrs.

        What was so terrible about the cheap brands? Buying the 'best' wouldn't help if the problem is inherent to the style (e.g. too hot, or the bitterness of tumeric).

        What are the recipes that you are interested in? In India, different spice blends are used for different dishes, and by different cooks. Some will have the distinctive yellow color of turmeric. Others will just use a brown mix called garam masala (literally 'warm spice mix'). Some are hot, some mild.

        Also, we are talking about Indian style curies, not Thai, Chinese or Japanese, right?


        1. re: paulj

          That's a great point on "now what do I do with all of these spices??"

          So that I didn't end up with those spices rattling around, I keep a special crate just for storage of all of my Indian cooking goodies. I stash the whole bin away until it's time to whip up something Indian. Now I can find everything, and I use them all the time! Grab a mini-grinder just for spices, and keep it in the bin, and start toasting up all sorts of blends.

          I love to make my own garam masala. The difference in flavor is really remarkable.

          I do end up using a lot of the spices on their own or in other dishes too, I find. Having cardamom around inspired me to try some cardamom baked goods, which was fun!

          1. re: foxy fairy

            I totally agree with you, the thing is, once you're able to experience some of these spices that you thought you weren't interested in, you ARE! I would of never tried half the spices, nor developed such a love for spices such as cumin had I not made my own curry or garam masala. Oh what the difference in adding some of these wonderfully fragrant spices can make to a simple pot of beans!

            1. re: foxy fairy

              foxy: I do exactly the same thing...only without the box. I end up searching through my spice cupboard screeching "WHERE DID I PUT THOSE danged ajwain seeds!

              I keep telling myself that I'll get organized and make a separate plastic container for my Indian spices, but I never do. Maybe the frustration and desperate fumbling to find the spice I'm looking for is part of the ritual.

            2. re: paulj

              Yes, Indian-style curry powder.

              I can't describe the problem with the cheap brands, except that there was something overly processed tasting about them. The flavor didn't have a lot of depth either.

              1. re: Oliverstreet

                One possibility is that the cheap brands were overly heavy in turmeric. It gives a lot of color, but only a modest amount of flavor, and that flavor is mainly bitter. My bottle of Trader Joes powder gives cumin as the first ingredient, with turmeric second.

                Another problem is that, unless you use a tablespoon or more, the spices are not going add a lot of depth of flavor. And some mixes are hot enough that a tablespoon is too much for American palates.

                I think much of the 'depth of flavor' in good Indian cooking comes from the use of fresh flavorings like onion, garlic, and ginger. Restaurant versions increase the richness with a lot of butter.

                I use the TJ curry powder mainly to add a 'curry' accent to a dish, in the style of a French curry sauce. For meat stew with some real Indian character, I prefer using the seasoning bases that come in paste form (e.g. Pataks brand). I make a modest use of garam masala. Spices like cumin, fennel, cinnamon, and ginger are useful in other cuisines, so I have fairly fresh supply of those. My stock of coriander, cardamom, fenugreek, and mustard seeds is quite old.


            3. re: chazzerking

              I like Sun brand. I've tried others, including some of Penzys' that came highly recommended, but I keep going back to Sun.

              1. re: MsMaryMc

                Penzeys is more easily accessible for me, but Sun is probably better.

            4. Just curious about your statement that "I'm not exactly in a position to make my own from scratch." Curry powders are incredibly simple to make from a handful of spices that can be bought cheap at any Indian market. You may decide that you're not up for it, but realize how simple it is before you make that call.

              For a basic curry powder, all you have to do is toast equal parts cumin seeds, cardamom seeds, coriander seeds, lightly crushed cinnamon stick, and whole cloves in a small skillet until fragrant, then transfer to a coffee grinder and pulse until you have a powder. Done and done.

              You can vary the proportions (some people prefer more coriander) or add ingredients such as turmeric, peppercorns, cayenne, fenugreek, nutmeg, dried ginger, and/or cari leaves. But even the most basic version is still going to be better than most store-bought stuff.

              1 Reply
              1. re: alanbarnes

                Bravo alanbarnes! I totally agree about making one's own curry powder and garam masala. It's not much trouble at all and, if you don't make a gigantic batch, it won't get stale before you use it up. In addition, after making curry powder one tends to find more recipes calling for it.

              2. In order to answer your question, I find that Rajah curry powder is decent.

                1. My default blend is Penzeys sweet curry with added hot pepper.

                  That said curry is only name name of a spice blend but it varies widely depending on the region and food involved. http://indianfoodsco.com/Classes/Curr...

                  2 Replies
                  1. re: Kelli2006

                    I think Cook's Illustrated liked the Penzey's the best when they tasted tested curry powders.

                    I hit the Indian market once a month or so and get whatever looks interesting, but I don't have a particular favorite brand.

                    1. re: coney with everything

                      They did--and they really panned Sun. That's why I tried the Penzey's one they recommended. One of my favorite dishes from our regular family dinner rotation--Curried Pork Loin--came out so vastly less tasty using it that I don't think I would have made it again if I hadn't known how good it was with Sun.

                      Bottom line--it's really a matter of personal taste. Try a few brands, mix up your own by a couple of different recipes, and see what you like best.

                  2. I strongly recommend The Spice House. They're in Evanston, IL (and Wisc.), but you can order from their website.


                    Everything that I've bought from there (including garam masala) has been great.

                    1 Reply
                    1. re: umisquirrel

                      I realize this is an old post but for current readers: I use them too and think their spices are top-notch. I haven't tried the curry powder or the garam masala, but I get the raw spices to make curry + garam from them; the five C's, plus ginger, peppercorns and fenugreek. I usually have all these spices around all the time, except the fenugreek, which I buy in a very small quantity.

                      If the OP is in NYC, try Kalustyans at 123 Lex., Penzey's in Grand Central, Angelica and Spice House, both on 1st Ave in EV, Aphrodisia in GV, Sahadi in Brooklyn on Atlantic x Clinton.

                    2. I don't usually recommend commercial blends, but I've been pleasantly surprised with Shan brand products http://www.shanfood.com/ ; they are universally carried in local IndoPak markets.

                      As far as DIY most of the spices used in South Asian cuisine are also available in inexpensive, small cell packages at your local Latino market; always buy in whole form since they will last much longer. Purchase the remaining ones (e.g. fenugreek) in small quantities and share with your friends and relatives :-).

                      4 Replies
                      1. re: DiveFan

                        I buy spices from the bulk bins at Whole Foods and other natural grocery stores. That way you can buy just a few teaspoons worth to make your own blend and then not be stuck with an expensive jar of something you won't use.

                        1. re: DiveFan

                          You beat me to a recommendation for Shan Masala. It is from Pakistan, so it isn't Indian curry powder per se, but they offer spice mixes for about every typical home style North Indian-Pakistani dish. I use their Qorma blend frequently and follow the recipe on the back of the box (I only use 2 tbs of the masala though). It is excellent. I also use their Sindhi biriani blend, their haleem masala, their chaat masala, their queema masala, plus many others. They offer a box of spice called "Curry Powder" as well. That is quite good, definately not too much turmeric, and I use it for a very standard chicken curry, for karhai chicken seasoning, and for a few other things. I usually just use a table spoon or so of their masalas plus some of my own seasonings like garam masala (they also carry this), more paprika, more red chili powder, etc. That customizes my food.

                          I highky recommend Shan Masala. One thing though is that the recipes on the back of the box instruct you to use 1/2 to the whole packet. That would be really terrible if you actually did that. Use anything from one teaspoon to 2 tablespoons depending on what you are cooking and what other spices you are using in a dish, never use even as much as 1/2 the packet.

                          1. re: luckyfatima

                            I'm also a fan of Shan brand masalas. I also use much less than directed by the packet. If you look at the ingredients and sodium content you will see that they are WAAAAY too salty. Although I do like them, I bought them for convenience sake and just to try them. The ones that I have used and would easily buy again are:
                            Chana Masala - really mild, and buttery
                            Butter Chicken - LOVED THIS ONE
                            Rogan Josh
                            Chicken Handi - LOVED THIS ONE TOO
                            I make the quorma, and threw it out. I really did not like it at all.

                            I got a few recs for the brands named SWAD and maharajah. Supposedly they do not have nearly as much sodium as the Shan brands, and really great mixes.

                            I would never, ever, buy something called "curry powder" again. I went through the "Penzey's Stage" of trying their blends to get my feet wet in Indian cooking at home, but I will never, ever go back to that. I can buy a better garam masala at an Indian grocer for about 1/8 of the price of Penzey's. Don't get me wrong though, Penzey's is a great place for getting a feel of these things, but they are making some SERIOUS coin off of that stuff, and probably just repackaging some blend from a mass producer since a lot of ppl are not familiar with these things.The stuff is so cheap at an Indian grocer that it doesn't matter if you can't use it all in two years. Just throw it away, and buy a new pouch of the stuff. after my first trip to an Indian grocer, I laughed and laughed and laughed when I flipped through the Penzey's catalog realizing how much I spent there.

                            Also, one Indian cook bok I read said that "curry powder" has nothing to do with authentic Indian food. I think it said that it was a British invention.

                          2. re: DiveFan

                            Just wanted to chime in (albeit, a bit late) on the stamp of approval with Shan Masalas. This is the brand of choice for most Indo-Pak households in America and abroad. Creating your own spice mixes can be daunting, especially when you are making complex dishes. Pre-packaged blends take out some of the guesswork. But as previous posters have mentioned, DO NOT use the recipes on the back of the box. I've had a few friends and relatives try this with pitiful results!

                          3. I use Sharwood's, an English brand. If cooking Indian, I start from scratch. Curry powder a great shortcut or "secret ingredient" in certain dishes.

                            1. you're in nyc, i gather? surely some indian food shop isn't too far away.
                              they will have a curry powder in plastic bag -- their blend. or you can buy all the ingredients to make it yourself. thatsa lotta spices!

                              how much indian food do you intend to make over time? if not much, i would go with the indian shop's own blend, or some of the pre-made ones recommended here. i too like patak's bases, but those are not powders, and have oil, usually. also, there are regional differences in flavoring of curries. i make my own, except i do use some dark sri lankan curry powder for those types of dishes.

                              please let us know what you do, and how you like it?

                              1. I prefer to make my own (easy) but my favourite pre-fab (lazy) is Lalah's. It goes for about $3-4 for a 1 pound container here in Toronto. The ingredients in order of listing are: coriander, chilies, black pepper, cumin, mustard, fenugreek, garlic, turmeric, salt and Bengal gram farina (chickpea flour). I could swear that there are not fully pulverized bay leaves in there as well. Anyway, a fantastic, flavourful and time-saving product.

                                This is a Madras curry powder, actually produced in and distributed from Madras.

                                1. I rarely use ready-mix but when I do I usually go for "Rajah" (it's usually their spices that are available in the local Asian shops)

                                  Of course, the brand may not be available in whichever country it is you live in.

                                  1. old post but im a curry fiend. when it comes to store bought blends there are only 2 options

                                    1) kalustyans

                                    a distant #2) penzeys

                                    1. I like Holst's, it's from India and is packed in a little dark blue and orange can. The one I get is "Hot" and I advise judicious use, it really is.

                                      1. I agree with other posters that Penzeys has a great selection. I have from Penzeys: Sweet Curry Powder, Maharajah Curry, and Garam Masala. Penzeys spices are so easy to order either online or via catalog. Their customer service is wonderful, and the spices are so much fresher (and cheaper) than the grocers selections. (I think because of the volume they do.) I get cardamom for my mom and she loves the freshness.

                                        1. I have tried a plethora of different pre-made curry powders and virtually all of them get tossed in the trash. The only two that get consistently high ratings from everyone who eats them is

                                          Sun Brand Madras Curry Powder


                                          Frontier Indian Curry Powder

                                          Sun Brand is more traditional to the curries I’ve had in India and Frontiers has a lot of turmeric and a very slight lemony taste to it that adds a different flavor dimension.

                                          1. My grandmother used to mix her own Garam Masala and other Masala mixes...I however don't have either the time or inclination for that, LOL My mom and I both use MDH masala mixes, I've seen the Shah ones in the Indian markets too, but I haven't used them myself so can't comment on the quality. I find the MDH brand really convenient and authentic.

                                            1. for sri lankan curry powders, i recommend the "larich" brand. http://www.lanka.info/Sri_Lanka/groce...
                                              get two: "dark roasted" and "jaffna" -- very unlike indian curry powders.

                                              here's a recipe for a sri lankan curry, too: http://www.chow.com/recipes/14154

                                              2 Replies
                                                1. re: chef chicklet

                                                  hey girl!

                                                  """Notes: Jaffna curry powder is 500 g chillies, 100g pepper, 200 g cumin, 10 cm powdered tumeric, 500 g coriander, 100g fennel or sweet cumin, 50 g fenugreek (optional) 3-4 sprigs curry leaves. Roast seperately in a small frying pan until fragrant, mix and grind to a powder.""""
                                                  http://www.sangam.org/articles/view2/... (check out the accompanying chicken recipe, too -- it sounds nice).

                                              1. This is my first post and I wanted to remark that this is a really great and informative thread. I have Penzey's Sweet Curry and have been unhappy with the lack of taste it brings to my dishes, so I was trying to find out *if* there was a better curry mix out there or if I had to bite the bullet and buy another coffee grinder to use for making my own...I'm happy to hear the The Spice House has a good mix and I'll try it out and repost. I wouldn't recommend Penzey's curry at all and I'm not a spice snob at all :-) I just want something that makes my curries and actually taste like Indian food.

                                                1 Reply
                                                1. re: lolablitz

                                                  Welcome! I wanted to let you know that you are likely to find Spice House to be similar. I have heard, but not confirmed that they are owned by the same 'family'.

                                                  I think the sweet curry from Spice House is fine (it certainly has a deeper flavor, and is a bit sharper, than the cheap stuff), but if you can sample before you buy, you really should.

                                                  I keep the curries I don't like to the side, and use them only to make a curry gravy that I serve with french fries.

                                                2. Here in Toronto Lalahs is decent, but please make your own. Make a batch of garam masala and store it in an airtight container in the freezer. Here is a recipe (extracted from Madhur Jaffrey and Bittman) and a video I made that shows you how to do it. Throw a pinch in your tea for chai. You'll be amazed at how quickly it disappears!

                                                  Garam Masala

                                                  1 tbs cardamon seeds
                                                  1 ts whole cloves
                                                  1 ts cumin seeds
                                                  2" stick of cinnamon
                                                  ½ of a nutmeg

                                                  18 Replies
                                                  1. re: jnine

                                                    How do you grind your cinnamon?

                                                    I assume you grate the nutmeg.

                                                    Do you hull the cardamon?

                                                    1. re: paulj

                                                      I put the whole lot in a spice/coffee grinder. Just throw the cinnamon stick in there, it'll grind up.

                                                      To crack the nutmeg, place it under a pot and crush it to pieces, then throw half of them in the grinder.

                                                      To hull the cardamon, crush the pods under a pot and then separate the seeds from the pods.

                                                      I forgot to add my video here it is:


                                                      1. re: jnine

                                                        Or for cardamom, just buy whole seeds that have been removed from the pods...

                                                    2. re: jnine

                                                      half of a nutmeg?!?! that's too high a ratio in that mix, plus it is missing cumin and coriander, which i like in gm.

                                                      here is julie sahni's gm, which is more balanced:

                                                      2 tablespoons cumin seeds
                                                      2 tablespoons coriander seeds
                                                      2 tablespoons cardamom seeds
                                                      2 tablespoons black peppercorns
                                                      1 (3-inch) stick cinnamon, broken up
                                                      1 teaspoon whole cloves
                                                      1 teaspoon grated nutmeg
                                                      1/2 teaspoon saffron (optional)

                                                      1. re: alkapal

                                                        I should have mentioned that this is a kid-friendly gm. I omit the black pepper, cumin and coriander to make it suitable for my toddlers tastes, and also to suit chai tea. I add cumin, corriander and black pepper separately to the adult dishes. I find that these three spices are the cheaper and more common spices in a typical North American pantry. They typically show up in excess in commercial gm or curry powders.

                                                        1. re: jnine

                                                          actually, now i see your gm does in fact have cumin.

                                                          but really, your gm is more of a chai masala, no?

                                                          (although all blends of spices are "garam masala" in a strictly literal sense).

                                                          1. re: alkapal

                                                            Oh golly, please don't put cumin into masala chai :) Cumin is almost exclusively a savoury spice.

                                                            Like said on another thread, there are different varieties of GM with different flavour profiles and different applications.

                                                            Jnine, if you left out the cumin seed from your GM and added just a smidgen of black pepper, you would have a GM that is more Mughlai (suitable for Mughal style dishes) in profile, is also suitable for many European dishes, also suitable for desserts, could be used for masala chai in a pinch, and would still be very kid friendly.

                                                            1. re: Rasam

                                                              "is also suitable for many European dishes"

                                                              I'd certainly be interested to know which Euro dishes you had in mind for a mix of cardamon, cloves, cinnamon and nutmeg. Fruit cake or mulled wine certainly might fit but anything else?

                                                              1. re: Harters

                                                                Keep in mind that my use of the term "European" is extremely broad, as broad as the common use of the term Indian :)

                                                                Definitely fruit cake, mulled wine, also some cookie recipes e.g. ginger, spice cake, some versions of creme brulee, apple pie for sure, (just off the top of my head, likely there are more). For sweet applications, Mughal GM plays very well with vanilla.

                                                                For savory applications:
                                                                I put Mughal GM into spanakopita filling, some lasagnas and pasta sauces (more rich wintry ones and I might add fennel seed too), I've tried it with the filling for Mushroom Wellington (i.e. instead of Beef W, tasted pretty good).

                                                                I have never tried making French food but if I was making any kind of French lentils I could see myself trying this ......

                                                                Enough for a start ? :)

                                                                1. re: Rasam

                                                                  "I have never tried making French food but if I was making any kind of French lentils I could see myself trying this ......"

                                                                  I think those flavourings would be pretty incongrous in French savoury cooking.

                                                                  1. re: Harters

                                                                    Incongruous with French savoury cooking? Maybe, maybe not - It would depend on the actual recipe and how one could vary the theme.
                                                                    I won't rule it out just because it hadn't crossed my mind before.

                                                                    A brief time with google suggested the following recipe where I think that GM would work really well:

                                                                    And I am sure there are dozens more.

                                                                    From medieval times in Europe, spice mixes such as Poudre Forte and Poudre Douce were used by those who could afford them in a variety of recipes. Those names are French, though others used these powders too.


                                                                    And the ingredients of these poudres overlap with some variations of GM


                                                                    After all, Europeans were one of the biggest drivers of the world spice trade .....

                                                                    1. re: Rasam

                                                                      "Europeans were one of the biggest drivers of the world spice trade"

                                                                      Indeed, we were. And a significant reason in developing our trade routes which developed into our empires.

                                                                      It was not the use of individual spices that I was questioning, it was the mix that you'd suggested would be suitable in European dishes. I'd continue to disagree with you on that.

                                                                      1. re: Harters

                                                                        We'll have to agree to disagree then, because the range of European and Indian spice mixes do overlap.
                                                                        This doesn't usually cross people's minds because they have preconceived notions that these food traditions are just too disparate.

                                                                        I too was not at all talking of individual spices, but of classes of mixes. If I hadn't called it Garam masala, but just called it some other name, e.g. Poudre Forte, or pumpkin pie mix, or similar, there would be no perceived incongruity.

                                                                        Bottom line: those who care to try Mughlai-ish GM in European dishes (sweet and savory) will be pleasantly surprised. Those who just feel a priori that it won't work, well, pole sana (Kiswahili for so sorry).

                                                                2. re: Harters

                                                                  Rasam's spice mix -- cardamom, cloves, cinnamon and nutmeg -- could be at home in charcuterie. There are recipes for sausages that utilize a variety of spices like nutmeg, cloves and mace without tasting oriental; only the cardamom is exceptional for its limited use

                                                                3. re: Rasam

                                                                  I use fennel, cardamom, and clove in my masala chai.

                                                                  I can't imagine having cumin in it! Plus I only use whole spices, using ground would just be - weird.

                                                                  1. re: ZenSojourner

                                                                    Well, you do get pre ground chai masala mix .......
                                                                    Lots of masala-chai-drinking households seem to have that on hand.

                                                                    My personal favourites for masala chai (YMMV) are: cardamom (just opened a little), ginger (slices) and black peppercorns (bruised). Other folks like different mixes ......

                                                                    1. re: Rasam

                                                                      I tried the ginger, it had too much bite for me. I've heard some people put vanilla in it but that just doesn't taste right to me. Some concoctions I've seen seem way to complicated. I like it simple. This combination tastes the most like the tea the vendors had when I was in India back in the early '80s.

                                                                      I've seen chai masala mixes but I've never had the nerve to try one, or maybe just not the interest. US versions I've tried aren't very good and it's so easy to make it "from scratch". It takes less than 10 minutes.

                                                                      Oh, and for brands of curry powder - I used to like 777 brand, but I haven't seen it in Indian markets for like 15 or 20 years.

                                                                      1. re: ZenSojourner

                                                                        Let me clarify - I haven't seen it in Indian markets IN THE USE in 15 or 20 years.

                                                                        I know it's still on the market in India.

                                                        2. If I don't make my own curry powder, I prefer Turban, which is made in Trinidad. You can find it in most Caribbean grocery stores.

                                                          1. Rajah brand rocks, it's the only one I'll use. The bad news is it's only available in the UK so whenever some friends make the trip over, they are always asked to bring some Tandoori masala over in their suitcases.

                                                            1 Reply
                                                            1. re: CroqueMadame

                                                              Rajah brand is available here in So. CA. I buy it from my local indian store.

                                                            2. I like the balance of spices and aromatics in Sun Brand Madras Curry Powder and it's priced right as well.

                                                              1. Sun Brand Madras is very good. My favorite is the Swad brand. I had one variety of the Penzy's and wasn't impressed. The host did say it had been sitting around for a while.

                                                                I don't think its reasonable to buy a whole bunch of spices to mix your own "curry" if you just want to try a recipe or make a curry a couple of times a year.

                                                                For any "old cold warriors" out there, Swad tastes identical to the curry powder used by many Imbiss stands on currywurst in the Steglitz-Zehlendorf district of Berlin in the 1970's. Talk about a flashback!

                                                                Friend of Bill W.

                                                                1. Said this somewhere else but am not a fan of the Sun Brand Madras curry powder because it is way too salty.

                                                                  I did finally see a comment that someone made about low sodium brands.

                                                                  I want a very low sodium brand, anyone know a good one.

                                                                  1 Reply
                                                                  1. re: Wino

                                                                    3 year old post, but I have a tin of the excellent Rajah Hot Madras in front of me (in the UK), and salt is the tenth out of eleven ingredients, which I believe are ordered by highest % first, so it can't be too bad. Otherwise you could mix your own without any salt at all.

                                                                  2. I love Sun Brand Madras Curry Powder...Not overly salty at all. I guess its a matter of taste.

                                                                    1 Reply
                                                                    1. re: Cjstargazer

                                                                      Sun Brand in a rectangular gold tin- has long been my fav. But now that I am more salt aware, I have also come to find it wicked salty. I still use it all the time, the reason being that it has the best flavor balance imo. However, because of the saltiness (I don't know if it's always had the same recipe or if it became so salty recently) I have started supplementing it with more ground toasted coriander seeds and ground toasted cumin, and no soy sauce or added salty components beyond the curry powder itself. (I also do not use salt in the starch i serve with it.)I do not like S&H products.

                                                                      I originally found it at Whole Foods but they stopped carrying it, telling me it was no longer available. This is not true, it turns out, and I bought my last few together on the Amazon www :

                                                                      Madras Curry Powder (SunBrand) 4oz (113g)
                                                                      by Sun Brand
                                                                      17 customer reviews

                                                                    2. Babas Meat Curry Powder. There's the meat version and seafood version. From Malaysia or Singapore, can't recall. It tastes extremely authentic, like Southern India or Singaporean Indian home cooking!!!! Spicy though. I am asian (Indian, Chinese, Malay, a lil bit of Dutch), so when i say it is spicy, it may actually be very very very spicy for people who did not grow up eating Indian food. lololol

                                                                      4 Replies
                                                                      1. re: ffrank94

                                                                        Baba's from Malaysia, but is Singapore's best-selling brand of curry powder. Over here in Singapore, it's become synonymous with curry powder and is sometimes the only brand we can get from our neighbourhood supermarket.

                                                                        My family's favourite is actually another Malaysian brand - Alagappa's. It seemed more fragrant than Baba's and is very suitable for our Straits-Chinese (Nyonya) curries - I'd get Alagappa's if I see them in the shops. I'd seen some on-sale at Oakland and San Francisco Chinatown:

                                                                        1. re: klyeoh

                                                                          Agree 100%! I have both Baba's and Alagappa's at home. For Baba's, I have the meat curry, fish curry, sambhar powder, biryani spice and korma powder. Alagappas, I have the meat curry powder. I always have my mom bring back a few bags of what I need and I keep them in the freezer (she brings it back for herself too).

                                                                          We had a store selling the Baba's meat curry and fish curry powders for a bit, but they stopped. I'm not aware of any shops selling Baba's or Alagappas around here!

                                                                            1. re: luckyfatima

                                                                              Both Baba's and Alagappa fall more into the South Indian style curry powders as opposed to a North Indian style curry. If I'm making a spicy South Indian style curry, I'll use one of these along with my mustard seeds, curry leaves, etc. But I do use the Baba's powders as an ingredient with other spices. For example, when I make squash with vadian (dried spice dumplings), I add about a teaspoon of Baba's curry powder along with my other masalas to kick it up a notch.