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Curry Paste

咖哩醬 mandarin: jya-lee-jyang; Cantonese: ga-lay-jyeung

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By Barbara Tropp

Published 1982

  • About

This is a very spicy, fruity, oil-based mixture made hot by chilies, golden by tumeric, and aromatic by the presence of a dozen fragrant spices. It is a lovely seasoning, a world away from the raw taste of curry powder. I use the same brand we used in Taiwan, Daw Sen’s curry paste, packaged in Calcutta in bottles of various sizes, all of which wear tattered cellophane wrappers and a smattering of sawdust hiding the beautifully florid label. It is commonly found in Chinese groceries, an import in the sixth century along with Buddhism, that has earned its place alongside the bottles of hoisin sauce and chili sauce. If you cannot find Daw Sen’s, then turn to a gourmet specialty shop for a bottle of Subahdar brand Brindal Pickle, which is also very good.

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