Garam Masala Vs Curry

              Fabulous chicken tikka masala (recipe below) uses both garam masala & curry spices

Both garam masala and curry are complex combinations of spices that are emblematic 

of Indian cuisine.   These two important spice blends, however, are used in many countries of the world beyond India----from the Middle East to Pakistan.   (Curries are even popular in Asia).  Garam masala and curry are often confused.  They serve much different purposes and are not interchangeable.

While curry and garam masala contain several common ingredients such as cumin, ginger and coriander, the key differences between these two is the fact that curry is turmeric-based.  Tumeric, a bright yellow-orange root, is the main ingredient in many curry blends.   It is responsible for the classic yellow-orange appearance of many curry dishes.   

Another difference is that garam masala has a sweeter taste than curry (although garam masala does not not a grain of sugar).  Looking at garam masala’s composition one can easily see what’s responsible for creating the illusion of sweetness:  pungent cinnamon, nutmeg, cloves and cardamom.   Fennel seeds also add to its sweet character with hints of licorice flavor.   Garam masala, however, has a multifaceted profile that extends beyond its sweet spicy nuances.  Pops of black pepper mix with perfume-like ginger, and aromatic mace to create a multi-layered symphony of flavors.

The last difference between these two spice blends is that garam masala is often added at the end of cooking to flavor so that it not only seasons the dish but adds aromatics.  In contrast, a curry spice blend is mostly used on the front end to impart deep flavor during the cooking process (e.g. marinating with curry spices prior to cooking significantly enhances flavors).  Curry is also frequently used to add complex flavors to a sauce that is cooked over a long period of time.

Below is my favorite Indian recipe.  This chicken dish uses both garam masala and a blend of curry spices.  I serve it with a brown rice/fresh spring pea mixture…and a dry Gewurztraminer.

https://cafedelites.com/chicken-tikka-masala/

Bon appetit!

Curry 101

      Curry is a complex melange of ingredients  that vary by geographical region.

My husband and I are soon heading to Singapore and Malaysia prior to joining our group of Wine-Knows in Vietnam for a two week tour.  We’re going a week early to take cooking classes on Penang Island.  But, not just any cooking class.  This one comes very highly recommended by one of our clients who has returned twice.  I am told that this curry class is the bomb.

Curry is a complex combination of several spices and herbs that vary from country to country. Archaeological evidence, dating back to 2600 BC, indicates that it probably originated in India.  Nonetheless, curry has spread to all neighboring countries of India (e.g. Pakistan, Nepal) and is now a traditional dish of all the Southeast Asia nations.  Even China utilizes curry, as does the Philippines.  Trade routes also took curry to Africa where it still plays a huge role in many African nation’s cuisines.

All curries are known for their special aromatic qualities.  Most of them contain coriander, cumin and turmeric as base ingredients.  Depending on the country (and even the geographical region within the same country), the following are examples of possibilities that can appear in varying proportions and combinations:   ginger, star anise, fenugreek, garlic, lemon grass, galangal (a cousin of ginger), kaffir lime, mustard, fennel, cinnamon, tamarind, pepper, and chiles.

Curry seasonings are used to flavor a variety of dishes.  Often used in meat dishes, curry can also be used with poultry, fish and even vegetable dishes.  It can appear in appetizers, as well as the entree, side dishes, and even on occasion, in desserts.

Curry was so loved by the British Colonial government in India during the 18^th century, that Indian merchants decided to make it commercially for sale.  A powdered form of this mélange of enticing spices and herbs was very popular with Brits who took buckets of it with them when they returned to England.  Curry powder is now probably available in every large supermarket throughout the world.

Stay tuned for recipes from our cooking class in Malaysia and best wines for pairing with curry dishes.