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Dakbungalow Curry Powder

Dakbungalow Curry Powder is a traditional Anglo-Indian recipe for a classic mild and aromatic spice blend developed in Bental during the 1840s. The full recipe is presented here and I hope you enjoy this classic Anglo-Indian version of: Dakbungalow Curry Powder.

prep time

10 minutes

cook time

10 minutes

Total Time:

20 minutes

Makes:

1 jar

Rating:

Tags : CurrySpice RecipesFusion RecipesBritish Recipes

This is a recipe that grew out of the mechanism of British rule in India. In the 1840s, before the advent of Indian railways, the administrators of the Raj still had to travel across and around the vast subcontinent. So, a network of rest stops sprang up around the most commonly traversed routes. These were based on Mughal serai. Thus sprang up dakbungalows and circuit houses.

The dakbungalows were basic and Spartan, offering a bed and a bath. If you were lucky, khansama would be present to cook a hearty meal for the evening. These evening meals became known as Dakbungalow cuisine. Unfortunately many of these classic Ango-Indian dishes were never recorded and they have been consigned to the dust of history. However, a few have made their way to us today. It was only when a weary traveller, particularly delighted by a meal jotted down notes on its presentation, or a memsahib jotted down how to prepare a dish so the khansama of the next dakbungalow could prepare it for her husband.

The dakbungalow curry powder grew out of this, generally mild spices, based on native Bengali blends that the Raj’s functionaries would enjoy. The interesting thing about this spice blend is the absence of turmeric in the powder itself (though this is typically added to the dish).

Ingredients:

2 tsp cumin seeds
2 tsp coriander seeds
5 dry red chillies
3 bay leaves (Indian bay)
1 tbsp black peppercorns
1/4 tsp ground nutmeg
2 whole florets of mace

Method:

Place a dry heavy-based pan over medium heat. When hot add all the spices and stir-fry for about 90 seconds to 2 minutes until lightly darkened and aromatic.

Turn out onto a plate and allow to cool completely before transferring to a spice or coffee grinder and rendering to a fine powder.

Store in an air-tight jar until needed (it will keep well for up to 2 months).