Curry Powder
- Ready In:
- 10mins
- Ingredients:
- 11
- Yields:
-
1/2 cup
ingredients
-
WHOLE SPICES
- 1 tablespoon coriander seed
- 1 1⁄2 teaspoons cardamom seeds
- 1 1⁄2 teaspoons cumin seeds
- 1 1⁄2 teaspoons yellow mustard seeds
- 1 teaspoon fenugreek seeds
- 1⁄2 teaspoon whole cloves
- 3⁄4 inch of a cinnamon stick
- 1⁄4 teaspoon black peppercorns
-
GROUND SPICES
- 1⁄2 teaspoon cayenne
- 1 1⁄2 teaspoons ground ginger
- 3 1⁄2 teaspoons turmeric
directions
- Mix the whole spices and toast in a small dry skillet over low heat, stirring, shaking, and adjusting the heat so that the spices toast without scorching.
- Stir until the spices are very fragrant and the fenugreek seeds and lighter colored spices are lightly browned, about 4-5 minutes.
- Stir in the ground spices.
- Transfer to a clean coffee grinder and grind the mixture very fine.
- Store in a tightly lidded jar.
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Reviews
-
Much better than store-bought indeed. I made an important change to the recipe, though : used 1 tbs fenugreek seeds, not 1 ts, since it like them a lot and it's the first ingredient mentioned on my old jar of curry powder, which I had used for a few years to make my own blend, guessing the amount for each ingredient, but I won't do it anymore 'cause I like this recipe better (with more fenugreek)! Thanks!
-
I scaled this recipe down to make enough for one meal. After toasting and grinding the spices I didn't really think the curry powder smelled very good. I expected a stronger cumin smell. Regardless, I proceeded to make a chicken curry, and was happily surprised by the appetising aroma coming from the saucepan. Yes, this made a very good curry, indeed. Thank you for sharing the recipe. BTW, I inquired about the fennel mentioned in step 2, which is not listed with the ingredients, and received the answer that there should be no fennel in this curry powder.
RECIPE SUBMITTED BY
P48422
United States