Yet Another Curry PowderFrom trev 7 years ago
- 6 Tablespoons of coriander seeds shopping list
- 6 Tablespoons of cumin seeds shopping list
- 1 Tablespoon of mustard seeds shopping list
- 1 Tablespoon of fennel seeds shopping list
- 4 Tablespoons of ground cinnamon shopping list
- 8 Tablespoons of peppercorns shopping list
- 2 Tablespoons of fenugreek seeds shopping list
- 10 cloves shopping list
- 10 curry leaves shopping list
- 2 Tablespoons of ground cardamon shopping list
- 4 Tablespoons of turmeric shopping list
- 2 Tablespoons of sweet paprika shopping list
- 2 Tablespoons of ground ginger shopping list
- 6 Teaspoons (heaped) of cayenne shopping list
How to make it
- Before getting started on the doing bit of this recipe, I’d like to mention a note on the cinnamon. Until now, I had not ground cinnamon sticks. Now that I can say that I have, I reckon that I’ll not buy powdered cinnamon again!
- So, on with the show…
- Place the seeds into a heavy dry pan over a low heat. If you roast one seed type at a time, you will ensure even roasting of the seeds and prevent burning smaller seeds.
- The seeds should be heated sufficiently to cause them to pop, but keep the heat down to prevent burning prior to popping.
- When the seeds are sufficiently roasted and a large proportion seeds have popped, remove from heat and continue to stir until they cool sufficiently for roasting to cease. If stirring does not continue until the seeds cool, burning of the seeds can still occur from residual heat. As the seeds are roasted, put them in a tray to allow them to cool further. At this time, each of the seed types can be put into the same tray in readiness to be ground.
- Mix in the powdered ingredients, along with crumbled curry leaves into the roasted seeds.
- Using an electric grinder is the easiest method of grinding the seeds, but if you need to, or you prefer, a mortar and pestle will do the trick. However, this recipe makes a large batch of curry powder, which would require a significant effort to be ground by hand.
- After grinding, put your powder in a large bowl and mix further to ensure homogeneity.
- I divide the resulting curry powder in to three portions. I store the first portion, as is. With the second portion, I add two teaspoons of cayenne to result in a moderately hot curry. Four teaspoons of cayenne is added to the third portion and clearly labeled ‘Hot Curry’, to ensure that it doesn’t get confused with the other two curry powders.
- I put the curry powders into zip lock bags, which seems to me to be sufficient to keep the freshness for a couple of months. I also usually store my herbs and spices in this way.