Recipe: Homemade curry powder
Spices and aromatic herbs mixtures
November 20, 2009
Many of you already knows that I love indian cuisine, but I must confess I've used store bought curry powder for my recipes... until now.
Choosing and preparing the various spices, their aroma when you toast and ground them, it's all part of a gratifying ritual, so I tried also the homemade curry powder.
As usual, for the homemade Spices and aromatic herbs mixtures, the result will surprise you.
You can store homemade curry powder in a jar for up to three months.
Homemade curry powder
Ingredients
1 tsp coriander seeds
1 tsp cumin seeds
1 tsp wild fennel seeds
1 tsp fenugreek seeds
1 tsp black mustard seeds
1 tsp black pepper corns
2 Cayenne chili peppers
1 cm cinnamon
2 black cardamom pods
4 cloves
1/2 tsp nutmeg
1 tbsp turmeric powder
 Directions
Toast the coriander, cumin, wild fennel, fenugreek and black mustard seeds, the black pepper corns, the chili (stems removed), the cardamom seeds (open the pods and discard them) and the cloves.
After a few minutes, remove from fire and blend into a powder.
Add nutmeg and turmeric powder and store in a jar.
 Curry powder
Origin: India
Suggested ingredients: turmeric, coriander, cumin, fennel, fenugreek, mustard seeds, black pepper, chili pepper, cinnamon, cardamom, cloves, nutmeg, ginger, garlic, mace.
Prepare your own Spices and aromatic herbs mixtures.
 Read also:
Homemade Five-spice powder
Homemade Pav Bhaji masala
This goes to Think Spice - turmeric, an event started by Sunita's World.
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