Pestle curry paste trio

Behind the British Curry

 

It's difficult to consider the culinary history of Britain without thinking about its ties to India, as far back as the Bronze Age, when the Silk Road - and later, direct sea routes - were used to transport spices and plants. The love for ‘curry’ weaves through many generations and Indian cuisine has firmly made it into the hearts and onto the plates of Britain. Over time, flavours have been adjusted to suit the British palate making dishes creamier, thicker, and sweeter.

 

Tastes are changing, people are looking to connect with different cultures and communities in a more authentic and meaningful way. This new ‘Behind the British Curry’ range from Pestle will share stories of the ancestral heritage of some of these well-known curries, and will introduce you to the exciting and flavoursome truths of this wonderful cuisine.

 

Tikka Masala:

 

There are a number of theories surrounding the origins of this dish, the most widely believed is that this British dish was created in Scotland in the 1970’s by a Bangladeshi chef who added a creamy tomato sauce to spiced marinaded chicken after a customer complained the dish to be too dry. Whatever it’s history, this distinct and blatant fusion of British and Indian tastes makes it the most popular curry dish in the UK.

The origins of tikka date back 5000 years to the Mughal Dynasty. This popular tandoori meat was later adapted to the Murgh Makhani by Kundan Lal in Delhi, Northern India which bears an uncanny resemble to the nations favourite curry.

 

Korma

 

The famous ‘Brindian’ Korma, safe for even the novice to try - a perfect marketing tactic for restaurants to create a range to suit all heat palates. This sweet, creamy curry made with coconut milk or cream is a firm favourite but the British version couldn’t be further from its origins.

 

Korma is an adaptation on the Urdu name Qorma, meaning ‘to braise’ - the dish originates from Moghul rulers and can be traced back as a banquet dish in the 16th century. This curry is rich, can be served alongside various meats or vegetables and would usually be medium heat but can vary. Said to have been served at the inauguration of the Taj Mahal by Shah Jahan, this dish now has many variations and styles across the subcontinent.

 

Vindaloo:

 

‘The hottest curry on the menu’… this British adaptation has created a fiery tomato based curry, often with fresh and dried chillies and definitely not one for the faint hearted.

 

In India, this dish traces back to Portuguese explorers in the 15th century who introduced  ‘carne vinha d'alhos’ traditionally meat cooked in wine vinegar and garlic. The dish was adapted to local conditions - with no vinegar, they used palm wine and added local ingredients like tamarind, black pepper, cinnamon, and cardamom. Chillies arrived with Vasco De Gama in 1498, eventually replacing or complimenting black pepper as a source of heat in Goan cuisine.

Tikka Masala
Please visit our single product listing for a recipe suggestion.

 

Korma:
Please visit our single product listing for a recipe suggestion.

 

Vindaloo:
Please visit our single product listing for a recipe suggestion.

These curry pastes are supplied to you frozen and will last three months in your freezer.

Delivery on all our products is free within Sussex - no minimum order. The postcodes to which we deliver can be found on our free delivery page.