Mild Curry

Curry is not a plant, but a complex blend of spices (Massala), based on curcumin (the yellow pigment of turmeric) and fenugreek. Curcumin is strictly fat-soluble (it does not dissolve in water). The absolute thermochemical rule is therefore to "wet" the powder: it must be briskly sautéed in fat (butter or oil) at the very beginning of the recipe to infuse its sunny colors and complex perfumes, before any addition of broth or coconut milk.