Iraqi Curry Powder Recipes

IRAQI CURRY POWDER

Iraqi Curry Powder image

Many Iraqi recipes call for curry powder and this is the way I make it. An example of a recipe I use this in often is recipe#420598. It is best to buy whole spices and grind them yourself. You can see this recipe made here in this cute video on Youtube, http://www.youtube.com/watch?v=WmS_xOd2CBo. Modified from a recipe found on www.recipesbyrachel.com. I think I cut down the cayenne pepper powder even more as we do not like heat. Feel free to do that also. It is still flavourful.

Provided by UmmBinat

Categories Iraqi

Time 8m

Yield 1 small amount, 1 serving(s)

Number Of Ingredients 5

Ingredients

4 tablespoons freshly ground coriander
2 tablespoons cumin
2 tablespoons turmeric
1 1/2-2 tablespoons ground cayenne pepper (See introduction if you want to use less)
1 teaspoon paprika (I think this is mainly for colour, I like to add it)

Steps:

Blend together as many freshly ground spices in the ingredients list as you can get and mix with the rest of them pre-ground.
Taste and if you like and add more cayenne depending how spicy you like it.
Enjoy in an Iraqi recipe calling for curry powder.

Nutrition Facts : Calories 125.8, Fat 5.7, SaturatedFat 0.9, Sodium 31.1, Carbohydrate 20, Fiber 7.2, Sugar 1.8, Protein 4.6

RUTHS IRAQI FISH CURRY

Ruths Iraqi Fish Curry image

Ancient family recipe tweeked by western daughter in law (me!) to be gentler on the tummy and deepen flavors. Always voted the best, causing astonishment among husbands side of family...muhaha! Tomato and pomegranate based, use any firm bodied, mild flavored, deboned thicker filet will do. Have used whitefish, orange roughy, cod, and catfish. Tilapia is fine too, but reduce cooking time by ten minutes since it is thinner and more delicate. The pomegranate molasses can be found in import food stores. It is my secret ingredient that sets this dish ahead of all others!

Provided by CafeYorkie

Categories Curries

Time 30m

Yield 1 cassarole, 6-8 serving(s)

Number Of Ingredients 14

Ingredients

3 lbs fresh fish fillets (deboned, firm bodied, mild tasting, thick)
1/4 cup white vinegar
1 large onion, chopped fine
1/4 cup olive oil
4 tablespoons curry powder
1 tablespoon salt
1 (15 ounce) can tomato sauce
1 cup red wine vinegar
4 tablespoons pomegranate molasses (found in import food stores)
1 dash hot sauce (or to taste)
1/4 teaspoon garlic powder (optional)
1 1/2 cups fresh parsley, chopped
1/4 cup of fresh mint, chopped
1 large tomatoes, sliced

Steps:

Preheat oven to 350 degrees.
Place fish in medium bowl and pour white vinegar over filets, tossing gently by hand to cover all filet surfaces.
Rinse filets with cool running water and place them in a large casserole dish (14x9x2) and set aside.
In large skillet over medium heat, sauté onions in olive oil until translucent.
Add curry powder and salt to onions, stirring for one minute.
Add red wine vinegar, tomato sauce, pomegranate molasses, hot sauce and garlic powder to the skillet and let boil for five minutes.
Pour mixture over fish and spread the chopped parsley and mint evenly over the top. Arrange tomato slices on top.
Bake in 350 degree oven for 20 minutes (10-15 minutes if filets are thin).
Serve with cooked rice.

Nutrition Facts : Calories 380.6, Fat 11.9, SaturatedFat 1.8, Cholesterol 124.7, Sodium 1732.2, Carbohydrate 11.3, Fiber 4, Sugar 5.2, Protein 54.4

IRAQI CURRIED CHICKEN

Iraqi Curried Chicken image

I got this recipe from an Iraqi family after the Persian Gulf War when me and my family were camping in northern Michigan. They had left Iraq after the invasion of Kuwait, and I was lucky to be strolling thru the park when I smelt this meal cooking in their cabin. They warmly shared their meal and gave us the recipe. The slow-simmering smells wonderful and the flavor is fantastic. This is not a spicy curry as curries go, so even my kids will eat it. I suppose when our troops start coming home, they just might inundate us with the flavors and recipes they've experienced over there and will want to have them again, just like our ancestors have after coming home from successfully liberating the oppressed countries of the past century. Hope you try this and think of our troops.

Provided by steve in FL

Categories Chowders

Time 3h20m

Yield 6-8 serving(s)

Number Of Ingredients 13

Ingredients

3 lbs roasting chickens, cut up
3 tablespoons vegetable oil
3 large onions, slivered
2 garlic cloves, minced
6 potatoes, peeled and diced
2 cups chicken broth
1 tablespoon curry powder
1 teaspoon thyme
1/4 teaspoon cayenne pepper
3 cinnamon sticks
2 bay leaves
1 (13 ounce) can coconut milk
salt and pepper, to taste (wait until dish is complete before adding s or p as the broth reduces and would intensify the saltin)

Steps:

Heat a Dutch oven over medium heat and add the oil.
Add the chicken pieces and cook gently until browned on all sides.
Add the remaining ingredients and bring to a boil.
Reduce heat and simmer, uncovered, for 3 hours, stirring occasionally.
Yes, this is a long simmer for a chicken, but these are the instructions I was given, and when I tried it at home it tasted just like our meal at the camp. The potatoes should just about disintegrate, which thickens the stock, now turned sauce.
Note that the fat and bones from the chicken will disengage from the meat - not very palatable for our tastes, but the Iraqi family seemed to have just ate around them. (I remove them and the cinnamon sticks before serving.).
Serve over rice. We like to add cooked or steamed vegetables over the rice before drowning it with the curry. Box of frozen broccoli works for us. Oh - they also served whole pita breads with this, which they tore and passed on to one another to tear and pass and use as scoops. Neat!

Nutrition Facts : Calories 817.8, Fat 41.4, SaturatedFat 17.7, Cholesterol 106.9, Sodium 388.1, Carbohydrate 79.7, Fiber 6.5, Sugar 38.1, Protein 32.8

CAPE CURRY POWDER

Cape Curry Powder image

This blend of spices, with its mix of Malay and Indian influences, can be used in South African recipes calling for curry powder or in recipes from other parts of the continent. It makes a medium-hot powder. From the cookbook, A World of Curries.

Provided by lazyme

Categories South African

Time 20m

Yield 2 cups

Number Of Ingredients 11

Ingredients

1 tablespoon whole cloves
2 tablespoons whole black peppercorns
1/2 cup coriander seed
3 tablespoons cumin seeds
1 tablespoon fennel seed
1 tablespoon mustard seeds
3 small dried hot red chiles, seeds and stems removed (such as piquins or santakas)
1/4 cup ground cardamom
1/4 cup ground turmeric
3 tablespoons ground fenugreek
1 tablespoon ground ginger

Steps:

In a dry skillet, toast separately the cloves, peppercorns, and the coriander, cumin, fennel and mustard seeds over medium heat, taking care not to burn them.
Combine the toasted ingredients and the chiles in a spice mill and grind to a fine powder.
Combine with the remaining ingredients and mix until a uniform color is achieved.
Store in an airtight jar.

Nutrition Facts : Calories 281.9, Fat 11.2, SaturatedFat 1.4, Sodium 53.1, Carbohydrate 48.9, Fiber 23, Sugar 1.3, Protein 12.1

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