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How do you use curry powder - other than curry?

fldhkybnva Oct 16, 2013 01:48 PM

Other than a dish intended to be curry, what do you sprinkle curry powder on? I have a jar of hot curry powder begging to be used in something other than a standard preparation. What are your favorite ways to add a hint of curry?

  1. bobabear Oct 16, 2013 01:49 PM

    Add some to carrot soup (http://www.foodnetwork.com/recipes/ra...


    Use instead of S&P on cauliflower and roast it. Alternatively, make a curry yogurt sauce to serve with roast cauliflower.

    Use it in marinades, meatloaves...

    1 Reply
    1. re: bobabear
      oakjoan Oct 16, 2013 03:09 PM

      I agree about using it in carrot soup and also squash soup and sweet potato soup. Fabu!

    2. h
      HillJ Oct 16, 2013 01:57 PM

      pumpkin soup (and to carrot soup already mentioned also great)
      added to egg salad
      in deviled eggs
      added to chicken salad
      roasted potatoes
      breading for chicken cutlets
      not just in dip but also sprinkled over roasted brussel spouts, green beans and cauliflower (make a paste with olive oil and spread it over vegetables).

      1. Scrofula Oct 16, 2013 01:57 PM

        Just so you know, 'curry' refers to the finished dish, and not to any specific ingredient or spice mixture. An Indian curry does not contain curry powder (though Thai-style curries do contain curry paste). You can't add a hint of curry to anything, any more than you can add a hint of stew or a hint of braise.

        That said, try browning some onions, stirring in some curry powder, and adding eggs and/or cooked potatoes.

        4 Replies
        1. re: Scrofula
          HillJ Oct 16, 2013 02:00 PM

          that's true. Curry powder is what I was referring to.

          1. re: HillJ
            fldhkybnva Oct 16, 2013 02:12 PM

            Same here

            1. re: HillJ
              JungMann Oct 16, 2013 03:25 PM

              Freshly ground coriander makes a difference here. The citrusy flavors are much more pronounced.

              1. re: JungMann
                HillJ Oct 16, 2013 04:22 PM

                Thanks much JungMann. I'm going to give this recipe a try over the weekend. Luckily, I have all of the ingredients on hand.

          2. JungMann Oct 16, 2013 02:01 PM

            A bit of curry powder adds mystery and something delicious to a lot of sweets. Chocolate, shortbread, bananas, sweet potatoes all pair well with curry powder. Epicurious' curry coriander shortbread is actually the recipe that makes the most use of my curry powder.

            Egg salad and tuna also work well with curry powder, with both also benefiting from the additional spice of harissa. For some reason, I was just never a fan of curried chicken salad.

            2 Replies
            1. re: JungMann
              HillJ Oct 16, 2013 02:04 PM

              JungMann, would you share your link to that Epicurious recipe, thank you.

              I adore curried chicken salad! But I like it even more in eggs.

              1. re: JungMann
                fldhkybnva Oct 16, 2013 02:12 PM

                I mixed up tuna salad with Harissa for dinner tonight, great combination.

              2. LindaWhit Oct 16, 2013 02:08 PM

                Chicken Diable:


                Curried chicken salad, as well.

                1. Cherylptw Oct 16, 2013 03:53 PM

                  I use it in a roasted carrot dip, sprinkled on sautéed spinach & onions with coarsely ground mustard seed (not mustard powder), cumin, a pinch of red pepper flakes and a drizzle of olive oil and in a roasted veggie vinaigrette

                  1 Reply
                  1. re: Cherylptw
                    fldhkybnva Oct 16, 2013 05:09 PM

                    Wow that vinaigrette sounds outstanding.

                  2. f
                    fourunder Oct 16, 2013 03:55 PM

                    There's a Chinese Take-Out place near me that has the really great Fried Chicken Wings....their secret is dusted in Cornstarch and accented by the addition of Curry Powder.

                    8 Replies
                    1. re: fourunder
                      fldhkybnva Oct 16, 2013 05:11 PM

                      I love those wings! Ahaha! It's actually the only place I order fried chicken wings.

                      OT buy fourunder I've been thinking about you, what the heck is a round tip sirloin steak and does it not lend itself to a quick sear even when cut thin? I met shoe leather tonight. Nothing like
                      top sirloin though I expected it would be tougher but not that tough.

                      1. re: fldhkybnva
                        fourunder Oct 16, 2013 05:29 PM

                        Sirloin Tip is considered from the Bottom Sirloin if not mistaken. It's not a popular cut for steaks in the States, but it's a popular cut in the UK, often used like many in the States who enjoy a Top Round London Broil.

                        Sirlloin Tips in restaurants are sometimes Whole Tenderloin scraps, but more often than not, they are scraps cuts from the Knuckle Joint.. Sirloin Tip Roasts are generally cut from the Knuckle, but it is often mislabeled.

                        If making steak out of the cut, it needs to be pounded and broken down in a marinade which has acid.....much like the way Latin recipes call for.

                        I'd pass on it myself unless I were roasting a large piece intending to slice it very thin. When you go to a buffet and see a large boned specimen called a *Steamship of Beef*....it is a Beef Knuckle. Some Chicago Italian Beef Sandwiches also use this as their preferred beef cut.

                        1. re: fourunder
                          fldhkybnva Oct 16, 2013 05:53 PM

                          Great thanks. I'm used to flap also sometimes called sirloin tips but this seems completely different and as you describe and even seem opposite for both including the word "tip." Flap is a well marbled gem, this has no marbling at all. Looks like a ball tip from my quick google search. Thanks, wealth of knowledge.

                          1. re: fourunder
                            Harters Oct 17, 2013 10:22 AM

                            It's possible that you're right that its a popular cut here in the UK - but it's not a name I recognise. Presumably we must call it something else - any idea what that might be?

                            Looking at this comparison page (http://en.wikipedia.org/wiki/Cut_of_b...), it doesnt look as though American Bottom Sirloin, really equates to a British steak cut. Although several American cuts appear to be classed as "rump" here, which is a steak cut (and what i would generally order on the rare occurances when I order a steak)

                            1. re: Harters
                              fldhkybnva Oct 17, 2013 10:37 AM

                              This is sort of what they look like, I think it's basically round.

                              1. re: fldhkybnva
                                Harters Oct 17, 2013 10:46 AM

                                Doesnt look like a British steak cut to me. More like a slice from a joint of topside (a cut we'd usually roast.

                                I think the Wiki article imay not be that accurate (no surprise there, then) about British cuts. I notice there no fillet on the diagram (tenderloin in American English).

                                1. re: Harters
                                  sandylc Oct 17, 2013 12:27 PM

                                  The terms "filet" and "tenderloin" are interchangeably used in the U.S.

                                  (filet for meat, fillet for fish)

                              2. re: Harters
                                sandylc Oct 17, 2013 12:22 PM

                                Bottom Sirloin is also known in the U.S. as Butt Steak and Grill Steak - it is considered to be a cheaper, tougher steak than Top Sirloin.

                        2. b
                          bourbonnie Oct 16, 2013 04:07 PM

                          I add it to all fried rices.

                          1. p
                            plantman Oct 16, 2013 04:58 PM

                            I put a small pinch, just a little, in my béchamel when making mac and cheese. Not enough to bring it to the realm of curried mac and cheese, not that that would be bad, but just a hint that seems to amp up the cheesiness in the dish.

                            1. King of Northern Blvd Oct 16, 2013 05:04 PM


                              1 Reply
                              1. re: King of Northern Blvd
                                NVJims Oct 18, 2013 12:27 PM

                                I keep a bottle with about a tablespoon of Curry Powder to a pint of EVOO to sprinkle on air-popped corn instead of butter. It is shelf stable and adds great flavor to the popcorn.

                              2. tim irvine Oct 16, 2013 05:11 PM

                                A very small pinch is good in a shrimp/lemon/onion/white wine dish. It is also good in mayonnaise with a little extra lemon with steamed broccoli.

                                1. j
                                  jaykayen Oct 16, 2013 05:33 PM

                                  I like to use preblended ground spices in lots of soups and braises, just a small amount that doesn't scream curry but fills out the flavor profile.

                                  1. h
                                    HillJ Oct 16, 2013 05:57 PM

                                    Thanks for asking the question. I'm loving all the suggestions!

                                    1. t
                                      tardigrade Oct 16, 2013 06:49 PM

                                      Grilled cheese sandwiches, something I learned from an Indian grad student way back in the 70s when it was about the only thing resembling an Indian spice available.

                                      1. Ttrockwood Oct 16, 2013 06:58 PM

                                        In my roasted butternut squash/coconut milk soup
                                        For roasted crispy chickpeas
                                        Dal- even if it is untraditional

                                        1. s
                                          sandylc Oct 16, 2013 07:07 PM

                                          Chicken Salad.

                                          Homemade pickles.

                                          1. c
                                            cheesecake17 Oct 17, 2013 07:40 AM

                                            Toss with winter squash or sweet potatoes and roast

                                            Also once made spaghetti squash with curry powder

                                            1. tcamp Oct 17, 2013 07:45 AM

                                              It is good on a fried egg, along with smoked paprika.

                                              1. alkapal Oct 17, 2013 08:00 AM

                                                the amazing chicken salad with grapes, almonds, celery, soy sauce, mayo, water chestnuts and curry powder! http://www.foodnetwork.com/recipes/pa...! (this recipe is not paula deen's, per se, it is a "community" kind of recipe -- and pre-dates the paula deen media days, fyi).

                                                i've been loving this salad for at least twenty years, ever since i first tasted it at my sister's house. she had gotten the recipe from her friend. it was a "viral" phenomenon before the internet was a common thing -- at least it was in the south. it was spread "word of mouth."

                                                some people use pineapple instead of mango chutney. some versions serve it in a half pineapple for presentation "wow."

                                                you may think the combo is strange, but it is a magic alchemy. i've always tried to promote it on chowhound, because it really is delicious.

                                                1. h
                                                  HillJ Oct 17, 2013 08:03 AM

                                                  Does anyone have a recipe for curry puffs they'd care to share. I haven't attempted them at home much but I do enjoy them prepared at Thai & Indian restaurants.

                                                  7 Replies
                                                  1. re: HillJ
                                                    JungMann Oct 17, 2013 08:20 AM

                                                    Rasa Malaysia has a good recipe for Southeast Asian curry puffs with laminated pastry.

                                                    For an Indian potato and peas filling, I would not use curry powder. A hint of ground fenugreek is all that's needed to add a "curry" flavor, but the dominant spices would be mustard seed, lightly crushed coriander seed, cumin seed and garam masala.

                                                    1. re: JungMann
                                                      HillJ Oct 17, 2013 08:41 AM

                                                      Thank you, JungMann. I'm also going to do a bit of reading up.

                                                      1. re: HillJ
                                                        JungMann Oct 17, 2013 09:04 AM

                                                        If you want a one-ingredient seasoning for the Indian filling, I figure you could probably use pav bhaji masala. It's smoky, spicy and tangy so it covers all your bases. The cooked vegetables traditionally are eaten with buttered bread, but if they're cooked dry, they could be pretty tasty in puff pastry.

                                                        1. re: JungMann
                                                          HillJ Oct 17, 2013 10:49 AM

                                                          When I return to the spice market nearby I'll inquire. The Mgr is very good about steering me in helpful directions; one spice over another. Sometimes he takes out a bit of yogurt, sprinkles in the spice or spice mix so I can get a sense of the smoky or tangy differences. He's been so helpful to me.

                                                    2. re: HillJ
                                                      Springhaze2 Oct 17, 2013 08:48 AM

                                                      I make the recipe for flakey curry turnovers from Asian Wraps by Nina Simonds. It is on the internet, but I can't provide a link from my tablet. They are really good, even if you use a purchased pie crust.

                                                      1. re: Springhaze2
                                                        HillJ Oct 17, 2013 08:51 AM


                                                        Is this the correct recipe by Simonds?

                                                        1. re: HillJ
                                                          Springhaze2 Oct 17, 2013 09:13 AM

                                                          Yes it is! Thanks for adding the link!

                                                    3. sandiasingh Oct 17, 2013 08:25 AM

                                                      My husband is from India and he has become a very good cook. He makes dishes from his childhood, but has learned to make them a bit fresher and not too mushy. He uses curry powder to make a fried potato dish that we love. Just chop up potatoes, sprinkle with curry powder and fry with onion in olive oil for about a half hour. You can add some peas for color. You can also mix some into the yogurt marinade for tandori chicken.

                                                      My advice is to taste the curry powder raw and let your imagination go to work. Don't limit yourself to a specific cuisine.

                                                      1. AmyH Oct 17, 2013 08:35 AM

                                                        I agree with the previous posters who have mentioned pumpkin soup, roasted winter squash, roasted cauliflower, and chicken salad.

                                                        I'll add Country Captain, a wonderful old southern chicken dish with a curried tomato sauce, almonds and raisins. Here's a typical recipe for it:

                                                        6 Replies
                                                        1. re: AmyH
                                                          alkapal Oct 17, 2013 08:42 AM

                                                          good old country captain! love it!

                                                          1. re: alkapal
                                                            AmyH Oct 17, 2013 08:50 AM

                                                            Now I really want some. I haven't made it in years. I'll have to make some this weekend.

                                                            1. re: AmyH
                                                              Springhaze2 Oct 17, 2013 09:19 AM

                                                              It's probably been 20 years since I made Country Captain! Thanks for the reminder.

                                                              Also add curry powder to Shepherd's Pie.

                                                          2. re: AmyH
                                                            Caitlin McGrath Oct 17, 2013 10:59 AM

                                                            I haven't made this in a while, but this soup riff on country captain, or something like it, is something I used to make regularly: http://www.epicurious.com/recipes/foo...

                                                            1. re: Caitlin McGrath
                                                              HillJ Oct 17, 2013 11:00 AM

                                                              Could you further describe the broth, is it thin like a traditional soup broth or more like a thick stewish broth? The ingredients are so interesting in combination.

                                                              1. re: HillJ
                                                                Caitlin McGrath Oct 17, 2013 11:17 AM

                                                                It's thin, think traditional brothy chicken or vegetable soup.

                                                          3. t
                                                            trail 6 Oct 17, 2013 08:51 AM

                                                            Curry Ketchup. Got hooked on this stuff in Germany many years ago. It was a condiment for Shashlik(sp), sold on the streets in Nurnburg. I believe it is commercially available, but simple to make to taste.

                                                            1. weezieduzzit Oct 17, 2013 08:53 AM

                                                              When I was still eating wheat we used it on banana and prosciutto pizza which we were turned onto by some Swedish friends. Don't knock it til you try it.

                                                              1. y
                                                                youareabunny Oct 17, 2013 09:01 AM

                                                                Curry fried rice is good. Also you can heat some oil with the curry powder and make curry oil. Would be tasty on all kinds of stuff.

                                                                1 Reply
                                                                1. re: youareabunny
                                                                  JungMann Oct 17, 2013 09:05 AM

                                                                  This reminds me that I need to make Singapore noodles again. That is probably my favorite savory curry powder dish.

                                                                2. m
                                                                  mwright Oct 17, 2013 10:02 AM

                                                                  Brown a little in butter and then mash it into boiled turnips to eat with roast beef or pork.

                                                                  1. fldhkybnva Oct 17, 2013 10:38 AM

                                                                    I'll throw in one of SO's favorites - curry cilantro butter

                                                                    1. r
                                                                      rjbh20 Oct 17, 2013 01:05 PM

                                                                      Believe it or not, its good added to sour cream and used as hamburger condiment. A NYC restaurant called Elephant & Castle did that a few decades ago.

                                                                      1. c
                                                                        cjdatt Oct 17, 2013 02:13 PM

                                                                        I love curry powder on french fries with a bit of salt.

                                                                        1. eclecticsynergy Oct 19, 2013 01:54 PM

                                                                          Mulligatawny Soup!

                                                                          Add curry to basic chicken gravy, and simple frittatas can become egg foo yung.

                                                                          +1 on egg salad, my longtime favorite is curried egg salad with chopped green olives

                                                                          +1 on curried chicken salad, with celery, apple and raisins

                                                                          +1 on curry with sweet potatoes

                                                                          1. b
                                                                            bamagirl30 Oct 19, 2013 02:35 PM

                                                                            Ina Garten's lentils with curry are fantastic. Vegetarian too, if you are into that.

                                                                            1. i
                                                                              itsmejessica Oct 19, 2013 02:36 PM

                                                                              I sprinkle curry powder on skinless boneless chicken thighs with olive oil and lemon juice and bake or grill them. So good.
                                                                              This a great question, I always have a jar of curry powder that I don't use enough. Great suggestions.

                                                                              1 Reply
                                                                              1. re: itsmejessica
                                                                                fldhkybnva Oct 19, 2013 02:42 PM

                                                                                This is my plan for lunch tomorrow served with hummus

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