From Powder to Paste

So often we meet first time customers in the shops, perplexed by the world of curries and even more so confused that they've only ever used curry paste and wouldn't know how to use curry powder. Our team members love those questions and the opportunity to answer where they can, as well as guide you in the right direction to explore further-- trying something outside of your usual can be uncomfortable and discouraging! Curry is delicious and we don't want anyone deprived of those decadent flavors, so grab your favorite blend + let's talk powders to pastes!

Powders are a great non-perishable to keep on hand, giving you the freedom to only use as much as you need this recipe, and preserving the remainder of the jar, instead of investing in a tub of curry paste that will spoil before your next curry night. (We like to say our jars are freshest for 6months-1year after opening, while pastes only have 2 weeks after opening). Plus, SKORDO does all of our grinding + mixing fresh, in small batches, right here in Maine. With two fresh deliveries a week, you can be confident our curry powders are fresher than big name brand pastes. Making your own paste gives you the freedom to introduce your preferred cooking oil, rather than factory processed/preservative loaded ingredients. The real difference from powder to paste, is that premixed pastes are considered 'active', meaning the flavors are awake + ready. Using a powder, you'll need to 're-activate' by introducing oil + eventually heat. 

To turn your curry powder into a paste, you have two options!

If you are not heating your final dish (curried egg salad, Curried Mustard Sauce, curry vinaigrette, Curried Yogurt, etc), you will want to heat your oil + cook your powder to activate it in advance, then cool the paste down.  

If you are introducing heat to your dish (Slow Cooker Chicken Vindaloo, Green Thai Curry SalmonRogan Josh Curry), you can simply blend your curry powder with preferred oil in a bowl until smooth, and then fry it with along your other ingredients. 

A general ratio is 1 tablespoon powder : 1 tablespoon oil.

To clarify, our blends + rubs are fresh and flavorful, so turning them into a paste isn't required, but taking the extra step will always amplify the flavor.

Here's a quick little breakdown of SKORDO's unique-to-us Curry Collection. Keep in mind, we always list our ingredients from what you'll taste first, to what you'll taste last. Additionally, you are always welcome into our shops on Fore St or in The Maine Mall to explore our smelling wall. 

Asia:

Malay Curry: Dried Hot Chili Peppers, Turmeric, Coriander, Cumin, Cardamom, Cinnamon, Galangal, Cloves

Green Thai Curry: Makrut Lime Leaves, Chile Powder, Coconut Sugar, Lime Zest, Coriander, Peppercorns, Chives, Basil, Galangal, Cilantro, Garlic, Onion, Lemongrass

India:

Madras Curry: Coriander, Cumin, Dried Hot Chile Peppers, Black Peppercorns, Brown Mustard Seeds, Turmeric, Ginger, Curry Leaves

Rogan Josh Curry: Sweet Paprika, Cumin, Coriander, Salt, Chile Powder, Cinnamon, Cayenne Pepper, Cardamom, Cloves, Ginger

Vindaloo Curry: Cumin, Cayenne Pepper, Coriander, Hot Mustard, Cinnamon, Cardamom, Cloves, Black Pepper, Turmeric, Fenugreek, Ginger

Pickup an Indian Curries set to try them all + Garam Masala
October 19, 2021 — Team Skordo
Tags: Deep Dives

Comments

Lisa Franklin

Lisa Franklin said:

Great blog! This is so useful for us “curry lovers”!!!!

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