Recipe

Yet Another Curry Powder Recipe

	Trev / All my dishes 4 months ago This curry recipe is my collective interpretation of many versions of curry powders that I have played with. After a few attempts and modifications, I reckon that this is likely to be my best version yet. Anyhow, I’d be pleased for others to try it... More Prep:10m Cook:60m Servings:50	Trev
	a method of obtaining a personalised curry

Does this look good? Yeah! / Nope

Fans

joe1155

minitindel

quaziefly

Ingredients

6 Tablespoons of coriander seeds

6 Tablespoons of cumin seeds

1 Tablespoon of mustard seeds

1 Tablespoon of fennel seeds

4 Tablespoons of ground cinnamon

8 Tablespoons of peppercorns

2 Tablespoons of fenugreek seeds

10 cloves

10 curry leaves

2 Tablespoons of ground cardamon

4 Tablespoons of turmeric

2 Tablespoons of sweet paprika

2 Tablespoons of ground ginger

6 Teaspoons (heaped) of cayenne

Directions

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.

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Comments

ttaaccoo 4 months ago said:
Thank you trev for the good explanation of heating the seeds and all the detail. I am dabbling in Indian foods now--all the aromas and complexities, etc. health benefits, etc. are what I like. 555555555555555555

joe1155 4 months ago said:
Great! Especially the advice about how to roast the seeds.

minitindel 4 months ago said:
Wow great job love these curry spices ..........

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djimmey 1 month, 1 week ago said:
Never made curry seasoning. Not sure if I can find the curry leaves. New mission! thanks

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