What do you think of when you hear the word “curry?” According to Wikipedia, the Internet reference site, “Curry is the English description of any of a general variety of spicy dishes best known in India, Pakistani, Bangladeshi, Sri Lankan, Nepali, Indonesian, Malaysian, Thai and other South Asian and Southeast Asian cuisines, though curry has been adopted into all of the mainstream cuisines of the Asia-Pacific region.”

That’s both very factual … and rather vague. It certainly doesn’t go far toward describing the wide variety of complex, aromatic mixtures we call curry today.

Curry blends originated in India thousands of years ago and have traveled across the globe ever since. In powders, paste and broth forms, with flavors ranging from mild to fiery, curries have made their mark on cuisines around the world — and history has made its mark on curries, as well.

For instance, the British discovered curry dishes during their rule over India and then, in the late 19th century, brought the mixture to Japan. Within a few decades, the Japanese had made curry one of their country’s most popular dishes, with a milder, sweeter flavor than the hotter Indian styles.

Slaves from Malaysia brought their Indonesian curry recipes to South Africa hundreds of years ago, and Africans still eat curry today.

Even in India, the birthplace of curry, other cultures have influenced the flavors: The seafaring Portuguese who colonized the western Indian region of Goa in the 1500s brought with them a dish called “vinho de alho,” or “vindalho,” that incorporated meat, wine and tomatoes. Goans added their hot local spices to create a tomato-tinged “vindaloo” curry.

There’s also a curry plant, native to Asian forests, which is used in some curry blends including the African curry we make. The botanical name is Murraya koenigii and should never be confused with the herb Helichrysum italicum which, though sold as “curry plant” at some Western nurseries, has a completely different flavor. Fresh or dried curry leaves are usually heated in oil at the beginning of the cooking process.  

The best-known Indian curry blends are flavored with mustard, cumin and turmeric. The variation of ingredients from one blend to the next provides each with its distinct aroma, and the fresh quality and flavor will leave you delighted that you tried one of our gourmet, ground-to-order curry blends. You can use any one of these with our potato curry recipe, below, to prepare a wonderful vegetarian side dish that would complement any Indian meal.

Curry blends are also a great way to add flavor to any number of everyday dishes, from soups to stews to salads. Try mixing curry with yogurt to marinate chicken or meat, or with mayonnaise, nuts and raisins for a curried chicken salad.

Indian Spicy

Potato Curry

2 large potatoes cut into cubes

10 Tbsp. vegetable oil

1 large onion, chopped fine

4 cloves garlic, chopped fine

1 Tbsp. fresh ginger, finely chopped

1 fresh jalapeño, finely chopped (clean out seeds)

1 fresh Roma tomato, finely chopped

1 Tbsp. brown mustard seed

2 Tbsp. hot curry powder

1/2 Tbsp. crushed curry leaves

1 tsp. salt

1/4 cup fresh cilantro, finely chopped

Steam the potato pieces until just fork tender. Set aside until needed. In a large deep skillet on medium-high heat, add the oil. When hot, carefully add the black mustard seeds. Let the mustard seeds pop for a minute (don’t let them burn) and add chopped onion and jalapeños. Sauté for about 8 minutes or until onion is golden brown. Add fresh ginger and garlic and sauté for about 3 minutes. Add spices: hot curry, curry leaves and salt. Last add cubed potatoes, cilantro and tomato. Mix well; make sure the potatoes are coated with spices. Lower the heat and let cook for 5-8 minutes until tomatoes are soft.

Serves 4

Lamb Vindaloo Curry

3 Tbsp. vegetable oil

1 small onion, chopped fine

1 1/2 pounds lamb, cubed

2 fresh tomatoes, chopped

4 cloves garlic, finely chopped

2 tsp. fresh grated ginger

2 Tbsp. fresh cilantro, finely chopped

1 1/2 tsp. Vindaloo Curry powder

1/2 tsp. ground cumin

1/4 tsp. ground black pepper

3/4 tsp. salt

1/4 tsp. chili flakes

1/4 tsp. turmeric powder

1/2 tsp. paprika

2 tsp. tomato paste

1 Tbsp. Tamarind concentrate

1/4 cup water

Season lamb with salt and pepper. Heat oil and sauté lamb. Remove the lamb and set aside.  Add chopped onion to skillet and sauté until lightly brown. Add freshly chopped tomato and garlic; sauté until tomatoes are soft (about 5-7 minutes). Then add fresh ginger, cilantro and the spices: Vindaloo curry, cumin, black pepper, salt, chili flakes, turmeric powder and paprika. Add tomato paste and mix all ingredients well. Next, add Tamarind and water; mix well. Lower the heat and add the sautéed lamb. Cook for about 2 hours stirring about every 20 minutes to prevent burning. Serve over rice.

Serves 3.

Shuli and Ronit Madmone own Whole Spice in the Oxbow Public Market, open 7 days at 610 First St., Napa.