By Sandi (From CA) on February 13, 2007
Photo by Random Rachel
Photo by Random Rachel
"Three curry powder mixtures. British manufacturers developed curry powders in an attempt to provide a ready-made spice mixture equivalent to the kari podi (podi means “powder”) that British colonists became accustomed to in southern India. Essential to the fiery cooking of southern India, sambar podi is the combination of spices that evolved into British-style curry powder. Poudre de Colombo came to the French West Indies with Sri Lankans who were taken there to work on the sugar plantations. Japanese curry powder, under the S&B brand, has been produced since 1923, when Minejiro Yamazaki began blending a well-balanced and sweetly aromatic curry powder especially suited to Japanese tastes. For all curry powders, starting with whole spices and lightly toasting them before grinding yields a more fragrant, fresher mixture. *** NOTE *** Columbo is a French version of curry powder, which originated with the Sri Lankan indentured workers in the FWI. it does not carry the heat of many of the other islands. This mixture carries off-beat ingredients such as roasted rice. Roasting gives the rice a nutty flavor and makes it easier to grind. The rice acts as both a flavoring and a natural thickener. Poudre de Columbo makes a great holiday Gift, being one of the lesser-known cuisines of the Caribbean. You also can use it as you would any curry powder."
Serving Size: 1 (233 g)
Servings Per Recipe: 1
"This review and rating are for the second listed, Japanese curry powder. I made it to use in Ellie's recipe #62534. I quartered the recipe since I don't like keeping spice mixes in my kitchen, and got almost 3 tablespoons curry powder. I did greatly increase chili pepper, which I think is a personal issue. I also think I will increase the turmeric slightly when I make it again. Thank you, Sandi, for posting this recipe."
"Wonderful! I made the Japanese curry powder, and it tastes almost just like the bottled stuff, which I can't find at the store anymore. I couldn't find any fenugeek either, so I didn't add it. I also used ground spices so I didn't toast them. Great recipe, I'm so glad I gave it a try. I thought I'd add that I served some curry made with this to a Japanese friend. He asked for the recipe, and has shared it with three Japanese friends. It must be authentic :-)"