10 Curries from the British Raj

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.

The base:

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.

Tips :

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.