Curry Powders are as different as their are cooks. Indian (so many types from Vindaloo to Madras to ?), Thai (usually a paste), Vietnamese, Chinese, Indian, British etc. Some are bitter (frying in oil helps remove the unpleasant bitterness) and some are sweet and actually contain coconut.
What curry do you recommend in this recipe? Chutney-an Earl Grey type or ?
shantihhh says :