IngredientsSpicesEasy to get wrong
Currypulvercurry powder
Not one spice but a blend. Turmeric gives the colour, and coriander seed, cumin, fenugreek, pepper and chilli fill it out.
In German cooking it turns up mainly in Currywurst, in curry sauces and in some chicken dishes.
In der Currywurstin the Currywurst
First round: the powder is cooked into the tomato sauce so it binds with the fat and loses its edge.
Second round: dry powder goes over the sliced sausage. That layer tastes raw and sharp, which is the point.
In Mexikoin Mexico
Curry en polvo is on supermarket shelves, in tiendas de especias and on Mercado Libre.
Blends vary a lot between brands. Take a mild Indian blend, not the hot one, or chilli pushes in front of everything else.
Vorsichtwatch out
The powder on the finished sausage is not decoration. It carries its own flavour and cannot be dropped.
Season only the sauce and skip the dusting, and you get sausage in tomato sauce, not Currywurst.