Curry English
Definition
Curry English is a balanced, aromatic curry powder in the British style. It brings warm spice, gentle heat and a golden color to meats, vegetables and sauces.
Origin & History
English-style curry powders developed in Britain in the 19th century as pantry blends inspired by South Asian spice traditions. They were formulated for versatility and everyday cooking, emphasizing warmth over intense chili heat.
Composition (Full Ingredient List)
Turmeric, Coriander, Fennel, Fenugreek, Cumin, Salt, Caraway, Chili.
Allergen Information
May contain traces of MUSTARD, CELERY, and GLUTEN.
Flavor Profile
Earthy turmeric forms the base, lifted by citrusy-warm coriander and sweet fennel. Fenugreek adds a subtle maple-bitter note; cumin and caraway bring nutty depth; a touch of chili provides gentle heat.
Culinary Uses
- Classic curries and stews with chicken, lamb or vegetables
- Quick pan sauces and weekday soups
- Rice dishes, roasted vegetables and potato salads
- Eggs, mayo-based dips and sandwich spreads
Dosage & Tips
Start with 1–2 teaspoons for 4 servings; bloom the spice in a little oil or ghee to unlock aroma. Add salt separately to taste, especially in broths and sauces.
Storage
Store in a cool, dry place away from light, ideally in an airtight container. Use within 12 months for best aroma.
FAQ
Is Curry English very hot?
No. It is mildly to moderately spicy, focusing on warm aromatics rather than strong chili heat.
Can it replace garam masala?
Not directly—garam masala is typically added at the end and contains different proportions. Curry English is designed for cooking through.
Does it contain salt?
This blend lists salt among its ingredients; adjust additional salt in your recipe accordingly.