British Raj Cuisine A fusion of Indian spices & cooking techniques with western ingredients (vinegar, beef, ham, smoked kippers etc) created this cuisine, so loved by the British.
Onion paste, yogurt, coconut milk, pureed greens and lentils form the base of most Raj curries.
Raj Curry Paste
Take eight pinches of coriander power, a pinch of cumin powder, two pinches each of turmeric powder, chili powder, pepper powder, mustard powder, a spoon of ginger garlic paste, four pinches each of salt, sugar and roasted chana dal flour. Mix in enough vinegar to make a thick paste. Heat four spoons of mustard oil. Add paste, stir and fry for 5 minutes. Let cool and bottle.
1. No veggies are normally added to meat curries.
2. Coriander / cumin are not used in mild / creamy curries
3. Ginger not used in sea food curries.
4. Mustard oil / Ghee is the preferred fat.