Fish and shrimp curry powder is a spice blend specifically crafted to enhance the flavors of dishes featuring fish and shrimp. While specific ingredients can vary based on regional preferences and individual recipes, here is a general description of what fish and shrimp curry powder might contain:
1. Ground Spices: A mix of ground spices forms the base of the curry powder. This can include coriander, cumin, turmeric, fenugreek, and fennel seeds. These spices contribute to the distinctive aroma and flavor of the curry.
2. Chili Powder: Depending on the desired level of heat, chili powder is often included to add spiciness to the curry. The amount used can be adjusted to suit personal preferences.
3. Garlic and Ginger: Dried and ground garlic and ginger are common components, adding depth and warmth to the curry powder.
4. Onion Powder: Onion powder contributes a sweet and savory flavor to the blend, enhancing the overall taste of the curry.
5. Paprika: This ingredient not only imparts a vibrant color but also adds a subtle smokiness to the curry powder.
6. Salt: To balance the flavors, salt is included in the mix. The amount can be adjusted based on individual taste preferences.
7. Other Herbs and Spices: Some variations of fish and shrimp curry powder may include additional herbs and spices such as cinnamon, cardamom, mustard seeds, or curry leaves, offering complexity to the overall flavor profile.
It’s important to note that the exact composition of fish and shrimp curry powder can vary across different culinary traditions and individual recipes. Chefs and home cooks often personalize the blend to create a curry powder that suits their specific taste preferences and the dish they are preparing.
Ingredients:Â
1. Coriander
2. Chilli
3. Cumin
4. Turmeric
5. Fennel
6. Fenugreek
7. Pepper and other spices
Cooking method
1. Heat 5 table spoon of oil in the wok
2. Stir-fry 1 tea spoon the mixed fenugreek in the wok until aroma is up
3. Add in 5 clove of big onion, 2 clove of garlic, 2 handle of curry leaf and 2 tomatoes which have been cut into 4. Stir for 5 minutes
4. Add in 50 gram Din’s Curry powder, 500ml powder, 50gm of tamarind and 18gm of salt. Allow it to cook in lower heat for 10 minutes
5. Add 500gm of fish and increase the heat. After 5 minutes add 300gm of lady’s finger and let it cooked for i minutes
6. Din’s Fish curry is ready to be served
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