What is Indian curry powder?
The word "curry" is not the name of a single dish but an umbrella term for dozens of spiced Indian stews. Curry powder as we know it is a ground spice blend that originated in South India (Madras and Kerala) and spread worldwide through British traders in the eighteenth century. Its backbone is turmeric, which gives the golden colour, with coriander, cumin, fenugreek and pepper. Curry entered the Arab kitchen through two doors: the Gulf, where Omani and Emirati curry is an everyday dish thanks to long-established Indian communities, and later Egypt, Iraq and the Levant through Indian restaurants and shawarma shops that use it in chicken marinades. Sheikh Al-Attareen offers three versions: a Madras-style hot curry, a mild family curry, and a Northern Masala curry closer to the Punjab and Delhi style.
Composition and the three versions
Without revealing exact proportions, curry powder is built on coriander (the largest component and the body of the blend), turmeric (colour and its characteristic gentle bitterness), cumin, fenugreek (the caramel-like background sweetness typical of southern curry), black pepper and red chilli (heat), mustard and ginger, and dried curry leaves in southern versions. Northern Masala curry adds the so-called warm spices (cinnamon, cloves, green and black cardamom and nutmeg) while reducing fenugreek and mustard.
| Variant | Character | Best use |
|---|---|---|
| Hot Indian Curry | Madras style: pronounced red chilli and black pepper, deep orange colour | Hot chicken and meat curry, fish and prawn curry, vindaloo |
| Mild Indian Curry | Same base with very low heat, turmeric and coriander forward | Family chicken curry, vegetables, potatoes, curried rice, shawarma |
| Northern Masala Curry | Warm and aromatic with cardamom, cinnamon and cloves, medium heat | Butter chicken, rogan josh, tomato and onion gravies, biryani |
What makes a good curry powder
Cheap curry is padded with flour or ground rice and coloured with synthetic dyes to compensate for a lack of turmeric, so the colour test matters: the natural colour is golden orange tending to brown, not bright yellow, and the powder should not stain fingers with an artificial hue. The aroma test: a good curry smells of coriander, cumin and fenugreek together, and the aroma intensifies when warmed in oil. The grind should be fine and uniform with no hidden salt. In the laboratory, curry powder is assessed against the Indian standards (IS 1909 and FSSAI regulations), the European Spice Association Quality Minima and the Egyptian Standards for spice mixtures, with mandatory screening for Sudan dyes and metanil yellow and monitoring of lead and aflatoxins. Typical, not mandatory, values are moisture not above 10 %, acid-insoluble ash not above 1.5 %, volatile oil not below 0.25 % and a complete absence of added colour.
How to use it: classic chicken curry
- Heat three tablespoons of oil or ghee and fry two finely chopped onions until golden, then add a spoon of crushed garlic and ginger.
- Add two tablespoons (about 15 g) of curry powder and stir in the oil for just 30 seconds until fragrant, without burning.
- Add 1 kg of cut chicken and turn until coated, then add two grated tomatoes and a cup of water or coconut milk.
- Simmer for 25 to 30 minutes, season with salt, and finish with fresh coriander and lemon juice before serving with basmati rice or naan.
Guide dosage: 12 to 18 g per kilo of meat or chicken, and 8 g per kilo of vegetables. Marination: none needed for stews; for grilling and shawarma, two hours to overnight with yoghurt.
Other uses: (1) chicken shawarma marinade with yoghurt and lemon, (2) vegetable and lentil curry (dal) for vegetarian meals, (3) Omani fish curry with coconut.
Storage and shelf life
Turmeric fades in light and fenugreek absorbs moisture, so keep curry powder in an opaque, airtight container in a cool, dry place. Shelf life is 12 months, with the best aroma within six to eight months. Never shake the powder from the jar over a steaming pot.
The Sheikh Al-Attareen range
- Hot Indian Curry
- Mild Indian Curry
- Northern Masala Curry
We import turmeric, fenugreek and cardamom from approved Indian suppliers with a certificate of analysis for every shipment, and each batch is checked for moisture, cleanliness and colourants in our laboratory before grinding and packing at our Mansoura plant. All three curries are available in our branches in Egypt, Iraq (Baghdad and Erbil) and Syria (Homs), and through our online store.
FAQ
What is the difference between curry powder and garam masala?
Curry powder is a turmeric- and coriander-based foundation blend cooked from the start; garam masala is a warm aromatic blend without turmeric added at the end of cooking.
Which version should I choose for children?
Mild Indian Curry: it is almost chilli-free while keeping the full curry flavour.
Why does curry sometimes taste bitter?
Because the powder burned in the oil. Stir it for only 30 seconds over medium heat, then add liquid immediately.
Does the curry contain salt or colourants?
No. Sheikh Al-Attareen curry is free of salt, colourants and fillers; its colour comes from natural turmeric only.