雜貨舖THE GROCER
Curry powder
咖喱粉
A ground spice blend, turmeric, coriander seed, cumin and chilli among them, that a Hong Kong kitchen uses to marinate chicken, to fry Singapore noodles, or alongside curry paste in a braise. The café's Singapore noodles get their colour and smell from it; it must be bloomed in oil first, because dusted over dry noodles it tastes of raw powder.
Cautions: read first
- Many curry powders are packed on shared wheat lines and some contain mustard or sesame; read the allergen line on the packet.
Preparation
Fry it in the oil for twenty seconds until fragrant before anything else goes in.
Availability in Australia
Easy to find
