Prep 1 min
Cook 2 mins
A blend of spices to store and use to make a curry paste for a variety of curries.
- 5 tablespoons coriander
- 5 tablespoons cumin
- 2 tablespoons garlic powder
- 2 tablespoons fenugreek seeds
- 2 tablespoons turmeric
- 2 tablespoons paprika
- 1 tablespoon chili powder
- 1⁄2 tablespoon asafoetida powder
- 1⁄2 tablespoon ginger
- 1⁄2 tablespoon mustard powder
- 1⁄2 tablespoon black pepper
- 1⁄2 tablespoon cinnamon
- Mix the spices together.
- Fry 75 grams of butter in a frying pan.
- Use 2 tbsp only (for a 4 person meal) of the curry masala and mix with water so that the mixture sluggishly drips off a spoon.
- Add the curry paste to the melted butter and cook on a high heat for 2 minutes; keep stirring.
- After this time, the paste is now ready and you can add meat, poultry or fish depending upon the curry you wish to make.
I liked this recipe alot. I have never heard of asafetida powder before, but click the link in the recipe - garlic powder is a reasonable substitute. We bought some from the local Asian market. I wasn't thinking and used my jar of minced ginger instead of powder. It didn't mix in very well, and the mix has to be refrigerated, but even so turned out beautifully. I used it with peppers, mushrooms, olives, onion and chicken to make a spicy-flavorful dish which fed me and hubby for two meals. Not sure how much butter 75 grams is, I used 5 tablespoons. The only thing I did not like was that it seemed a little 'dry', not too 'saucy', though this may have just been the length of time I cooked the chicken after following the directions here (about 35 min). I am not sure exactly how to correct this for the next time I use the mix. I think less cooking time, more butter, more water (used to make the paste), or the addition of plain yogurt as I have seen for other recipes - not sure which I will try first. This recipe makes a good amount of mix, so there is plenty left over to experiment with. Thanks for posting!