HOW THE FREAK DO I USE CURRY POWDER?!

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Make a basic white sauce and add curry powder, a little at a time as the more you use the hotter it will be. For this quantity I would suggest you start with ? teaspoon and test it after a few minutes for the heat. You can add more but not take it out.

1.In a small, heavy saucepan, melt 2 tablespoons of butter over low heat.
2.Blend 2 tablespoons of flour into the melted butter.
3.Add 1/4 teaspoon of salt.
4.Cook over low heat, stirring, for 4 to 5 minutes. Cooking for this length of time will minimize 'flour' taste.
5.Slowly add 1 cup of milk, stirring constantly.
6.Continue cooking slowly until smooth and thickened.
7.For thin white sauce, follow the instructions above, but use 1 tablespoon of butter and 1 tablespoon of flour. Thin white sauce is used in cream soups.
8.For thick white sauce, follow the instructions above, but use 3 tablespoons of butter and 3 tablespoons of flour. Thick white sauce is used in soufflés.
9.For heavy white sauce, follow the instructions above, but use 4 tablespoons of butter and 4 tablespoons of flour. Heavy white sauce is used as a binder for croquettes.

If you'd like to make an authentic Indian curry sauce, you should fry up some chopped onion in a bit of butter or olive oil (I would use 1/2 of a large onion or one whole medium onion, and 1/2 stick of butter or 2 tablespoons of olive oil, or half butter-half olive oil; careful if using only butter, as it can burn, unless you're using clarified butter or Indian ghee). Fry the onions until the bits start to get nice and brown around the edges (approx. 10 minutes on medium-high heat). Add some chopped garlic and grated fresh ginger if you'd like, to your taste (use equal parts ginger and garlic if you want it authentic). Add about 2 teaspoonsfuls of the curry powder (more or less to your taste). Add salt to your taste (you won't need to add pepper usually, unless you'd like to add some hot chili powder if you like things spicy), Let it cook for at least 5 minutes more to cook off the raw spice taste of the curry powder, then serve with whatever sort of meat, fish or egg dish you like. You can also add any sort of veggie you like to the sauce as it's cooking: okra, cauliflower, potatoes, peas, spinach or other leafy greens are especially good, just be sure to chop them up into pieces no larger than the last knuckle on your thumb.
If you're not particularly interested in authenticity, then you can whip up any sort of white sauce or gravy you like (take 1/2 stick of butter, melt it in a pan over medium heat, add 1/4 cup of flour and stir until the flour just starts to take on the tiniest bit of color, maybe 3-4 minutes, then add about 1 tsp of the curry powder, let it cook another 2 minutes, then add either milk or meat broth until you get the consistency you like, stirring the whole time; add the liquid slowly and gradually, and let the sauce come to a boil before you add more liquid, because the sauce won't be fully thickened until it gets to a boil).
Curry powder is also wonderful added to mayonnaise, if you don't have the patience for either of the recipes above. Just add about 1 tsp per cup of mayonnaise, and stir until well-combined.

First get a curry powder that you really love the taste of. I like the imported ones. One comes in a cellophane bag with an American Indian on it, I love it but I also love Madras. One of my favorite "cheats" is to take a can of Campbell's cream of mushroom or cream of chicken soup, add milk or heavy cream and take the meat off a rotisserie chicken and add a teaspoon to a tablespoon depending on how much you like curry powder, then I pour that over rice. I substitute any leftover meat for the chicken,sometimes I add a little sauteed spinach. No one knows it is such an easy recipe. I also like a sprinkle of curry powder in my deviled eggs or egg salad. When I have left over mashed potatoes I add a little curry powder, a little sauteed chopped onion and sometimes a few green peas and roll them up in egg roll wrappers and deep fry them.

you can use it in a few ways.

Heat oil in a pan, and add crushed garlic cloves and a diced onion and a few TB of the powder.

Saute the onion and garlic gently til they're cooked- you'll have a good curry gravy base.

Alternatively, you can pan heat the dry powder gently.
This releases the vapours. Then add oil to the pan, and add the powder back into the oil. This will make a basic gravy sauce. You can add vegetables, or a cup of broth to make a soupy dish etc.

Another way is to add the curry powder to plain yoghurt and mix- then use it as a marniade for tofu, vegetable, fish etc.

DOn't add water to it- it needs fat or oil to carry the flavour. If it's a good quality powder mix, you can simply add it to soup or stews. If it's bad quality, just sprinkling it on food isn't going to be all that nice. The best thing is to mix it with oil and make a thick sauce. Add cream if you want. Or coconut milk as well as the oil.

First off, you need to fry the powder slowly in butter or oil, to release the oils. Fry on low - med heat for just a few minutes. This is the most important thing. Curry that has not been slowly fried will taste bitter, and you don't want that. Then you can pretty much add any liquid you like, (broth, soup, tomato sauce, etc.).

you can use it to season meat as a marinate
but curry powder is a spice (as in Cinnamon....)
you can make indian curry stew?
hope i helped

Ok simple anwser just add water and keep tasting till you get the taste you require

sprinkle and smile . :)