3 to 6 g per kilo of preparation. Curry is not strictly speaking a spice In India, we do not speak of curry but of “massala”, which means “mixture”. Indeed, there are as many mixtures as regions or even families in India. which comes from a shrub and which is also used in the composition of certain mixtures, which by chance usage thus ended up taking its name. A little history on fire in a little fat. The result is a dry powder ready to use. You can also find or make a curry paste yourself with fresh ingredients. It was British colonization that gradually spread its use throughout the world. Sprinkle with a mixture of chopped parsley and coriander and serve immediately.