# Curry recipe?

**URL:** <https://boards.straightdope.com/t/curry-recipe/248861>\
**Category:** Cafe Society\
**Created:** [June 5, 2004, 10:02pm UTC](https://boards.straightdope.com/t/curry-recipe/248861 "2004-06-05T22:02:38Z")\
**Posts on this page:** 3\
**Page:** 2

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**Author:** ![Angua](https://avatars.discourse-cdn.com/v4/letter/a/8baadc/32.png) [@Angua](https://boards.straightdope.com/u/Angua)\
**Post date:** [June 7, 2004, 3:19pm UTC](https://boards.straightdope.com/t/curry-recipe/248861/21 "2004-06-07T15:19:17Z")

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> [@Jenny Haniver](#):
>
> Huh? I’ve never heard of curry powder and garam masala being used interchangeably.

They tend to be over here in the UK - people will put curry powder into their curries, without garam masala. Also, “curry powder” is the rough English translation my mother always used. Suffice it to say, the recipe calls for garam masala, as opposed to curry powder.

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**Author:** ![pulykamell](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/pulykamell/32/3166_2.png) [@pulykamell](https://boards.straightdope.com/u/pulykamell)\
**Post date:** [June 7, 2004, 5:43pm UTC](https://boards.straightdope.com/t/curry-recipe/248861/22 "2004-06-07T17:43:39Z")

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> [@Jenny Haniver](#):
>
> Huh? I’ve never heard of curry powder and garam masala being used interchangeably.

I’ve seen it, too. Some people even call garam masala “curry powder,” which isn’t really wrong, as curry powder is a fairly generic term which can describe many many different spice mixtures. You can substitute garam masala for curry powder, but it doesn’t work as well the other way round. (Although the main ingredients of these curry blends – coriander seeds and cumin – are present in both.) Garam masala is a fragrant blend (usually containing cinnamon and cardamom) which many curry powders have anyway.

I personally do not like most dry prepared Indian curry powders. They tend to be bland. Either toast and grind it yourself (time consuming, but worth it), or buy the paste in the jars. I echo **don’t ask** ’s suggestion of Patak’s. They are very good and with them even the most novice cook can whip up a curry in no time.

BTW, **Angua** , Birmingham and Wolverhampton have the best Indian food I’ve ever tasted in my life (for good reason, too.) The only time I’ve ever had a vindaloo that kicked my ass was in the Midlands.

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**Author:** ![Angua](https://avatars.discourse-cdn.com/v4/letter/a/8baadc/32.png) [@Angua](https://boards.straightdope.com/u/Angua)\
**Post date:** [June 7, 2004, 5:48pm UTC](https://boards.straightdope.com/t/curry-recipe/248861/23 "2004-06-07T17:48:31Z")

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What I find works even better than garam masala, is to use dhana jeera, which is cumin and corriander seeds mixed in a specific proportion, and then to use whole cloves, cardamom, peppercorns, etc.

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