Basic curry powder

    10 min

    Curry powders vary greatly from region to region as the local population tends to add or subtract spices not to their liking or even available. That said there is often some commonality between recipes in their base flavours and you can make a very good, simple curry powder with spices that you may well have at your disposal on the spice rack. The dried chillies add enough heat to this curry powder for most peoples appetites but if you do want to go hotter then I recommend a teaspoon or two of good quality chilli powder to liven things up.

    ParvaSpices

    Monmouthshire, Wales, UK
    1 person made this

    Ingredients
    Makes: 5 -6 tablespoons

    • 2 tablespoons whole coriander
    • 1 tablespoon whole cumin seeds
    • 1 1/2 teaspoons brown mustard seeds
    • 5 to 6 whole cloves
    • 3 dried hot red chillies, crushed up (birdseye are good if you have them)
    • 2 tablespoons whole black peppercorns
    • 1/2 teaspoon whole fenugreek seeds
    • 1 teaspoon ground turmeric

    Method
    Prep:8min  ›  Cook:2min  ›  Ready in:10min 

    1. If you have a cast iron frying pan use it, if not a non stick pan will do the trick. Place it over a medium heat and when hot add the coriander, cumin, mustard seeds, cloves, chillies and peppercorns. Constantly stirring the spices until they become aromatic, 1 to 2 minutes depending on the heat. Naturally some of the spices will turn dark as you dry roast them.
    2. Now add the fenugreek and turmeric and give everything a really good stir for about 10 seconds, being super careful not to burn anything as this will create a very bitter taste to the powder.
    3. Tip the spices into a clean grinder or pestle and mortar and grind into as fine a powder as you can muster. It may be necessary to do this in two batches if like me you have a very small coffee grinder.
    4. Store in a clean airtight container away from the light.

    Tipp

    This recipe will make between 5 and 6 tablespoons, enough for 10 meals or so depending on your recipe. Use within 3 months.

    See it on my blog

    Parva Spices

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