Prep 15 mins
Cook 7 mins
Growing up in Durban, South Africa, with its large Indian population, like so many expatriates (I now live in Canada) I developed a passion for Indian cuisine. I prefer to make my own curry blends from scratch as the so called curry you can purchase at grocery stores is more like a condiment or flavouring than it is the genuine thing. I purchase all my whole raw spices for this blend from the Indian section of the Canadian Superstore (or Loblaws). Next - buy yourself a small coffee grinder - I paid less than $10.00 - you can use a blender or food processor - but a grinder will pulverize the hard outer shells of some of the seeds.
- 1⁄8 cup whole cardamom pod (white or green)
- 1⁄2 tablespoon whole brown mustard seeds
- 1⁄2 tablespoon fenugreek seeds
- 1⁄2 tablespoon fennel seed
- 1⁄2 teaspoon whole caraway seed
- 1 tablespoon whole coriander seed
- 1 tablespoon whole cumin seed
- 1 tablespoon ground turmeric
- 1⁄2 tablespoon ground ginger
- 1⁄2 tablespoon dried red chili pepper flakes
- Pre-heat oven to 350°F.
- De-husk the cardamom seeds. Discard the shells and gather enough of the little seeds that are inside to fill a half tablespoon.
- Place the cardamom, brown mustard, fenugreek, fennel, caraway, coriander and cumin seeds in a cake pan and bake the spices 5 to 7 minutes or until the aroma fills your kitchen! Take care not to burn them as they will turn bitter!
- Cool these down completely.
- Next, place the cooled toasted spices in the grinder and add the ground turmeric, ginger and red chili pepper flakes.
- Pulverize until powder.
- Pour through a funnel into a clean dry spice bottle and store in your pantry away from direct sunlight.
- Use in recipes that call for curry powder.
I like this recipe because it makes enough for one large pot of curry... a good thing because each time you cook you have superfresh spices as well. Thanks for an excellent flavour combo. I will make this again and again!