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Home Cooking

curry powder in Ottolonghi & Tamimi's Jerusalem

mselectra | Dec 19, 201410:21 AM     10

Just got Jerusalem as a gift for my partner -- what a beautiful book! -- who is planning to start with the basmati & wild rice with chickpeas, currants & herbs recipe. I see it went over well here -- I saw the discussion of it on the long thread back when it was COTM (I believe).

Perhaps a silly question, but the recipe calls for curry powder, and I'm wondering if there's a particular curry mix they are assuming -- or that you all would suggest. I've got some Penzey's garam masala, so will probably go with that. I expect anything would be good, but thought I'd ask.

PS: Googling brought up this thread on garam masala vs. curry powder http://chowhound.chow.com/topics/279884 ;)

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