Curry Powder

P4's Note:

This mixture is from the late and very missed Barbara Tropp. This is the curry powder I use for everything from curried tuna-fish sandwiches to Indian curries. Very easy, and the difference in flavor that it has from store-bought is miles...

• Total Time: 10 mins
• Prep Time: 5 mins
• Cook Time: 5 mins

Ingredients:

Yield: 0.5 cup

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:

1. 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.
2. Stir until the spices are very fragrant and the fenugreek seeds and lighter colored spices are lightly browned, about 4-5 minutes.
3. Stir in the ground spices.
4. Transfer to a clean coffee grinder and grind the mixture very fine.
5. Store in a tightly lidded jar.

Reviews

[rosslare]

Very good mix. Fenugreek is a must and as suggested, it could even be increased, possibly.

[Zobeed]

Amazing! I love the difference toasting the whole spices make. I used this powder to make a curry last night and it was wonderful. Thank you for posting the recipe. I'll be using this from now on.

[Anne La Quebecoise]

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!