I like the taste of curries but the heat usually sends my hot flushes ballistic. Can anyone suggest an easy spice mix (home-made or bought) that does not include chillies. I remember reading somewhere that asian curries didn't used to have chillies in them. I think it is the European influence that wants massive heat in curries. I know there are Kormas but usually means being cooked in cream. I want to do a curry which is not loaded in fat. I found a website that does a chilli-free mix but it is in Australia.

Hey, have just looked in my Madhur Jaffrey Curry Bible (aka The Oracle) and most of her spice mixes/ pastes do have chillis in. However, she does give some recipes for 19th century 'british' curries without chillies.

'19th Century British Curry Powder'

2 tbsp ground turmeric
5 tsp ground coriander
2 tsp ground ginger
2 tsp cayenne powder (this will give heat but not as much as chillies will do)
1 1/2 tsp fresh ground peper
1/2 tsp ground cumin
1/2 tsp ground cardamom seeds
1/2 tsp ground cloves

Combine all the spices in a jar, mix, cover with a tight lid and store away from heat and direct sunlight.

19th Century British Curry Paste

4 tbsp whole coriander seeds
2 tbsp chana dal (yellow split peas)
1 tbsp wwhole black peppercorns
1 1/2 tsp whole cumin seeds
1 tbsp whole brown mustard seeds
1 tbsp ground turmeric
1 tbsp cayenne pepper
1 1/2 tsp ground ginger
2 tsp salt
2 tsp sugar
3 cloves garlic, peeled and crushed
120 ml cider vinegar
6 tbsp corn/peanut/olive oil

roast the coriander seeds, chana dal, peppercorns and cumin in a frying pan over a medium heat until they emit a roasted aroma. Empty into a bowl and allow to cool. Put the roasted spices and mustard seeds into a coffee grinder and grind as finely as possible. Put in a bowl. Add everything else except the oil and mix. Pour the oil into a non-stick pan over a medium heat. Put in the spice paste, stir and fry for about 5 mins. Cool, then empty into a jar. Cover tightly and refrigerate until needed.

To make into a curry

4 tbsp corn oil
200g onions, finely chopped
2 tbsp of the powder
1 tbsop of the paste
675g meat, cut into cubes
salt to taste

Heat the oil then fry the onions until soft and lifghtly browned. Add the curry powder and paste, stir a few times then add the meat and salt, cover and reduce the heat to low. Cook for 10 mins, stirring occasionally. Add 600 ml water and increase the heat to bring to the boil. Cover, reduce the heat and simmer gently for an hour until the meat is tender and the sauce thick.




The cayenne pepper will add some heat but it won't be overly spicy. If you are worried about it being high in fat, don't use as much oil (I never use as much in indian recipes as it tells you to.)

Thanks Alib28, these sound more to my taste. I'll give them a try.

Cayenne pepper is dried powdered hot chilli peppers so if chilis are not your thing then i'd avoid it.

Yes they have got cayenne in them. However, the quantities above are for making up the powder and paste, you only actually use a small amount of paste and powder for the curry itself, thereby reducing the amount of cayenne considerably. I have tried these and they are very mild indeed, and if you chose to use them with a creamy korma-type sauce, even milder.