Total Time
Prep 5 mins
Cook 5 mins

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...

Ingredients Nutrition


  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.
Most Helpful

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

rosslare July 25, 2009

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.

Zobeed June 15, 2007

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!

Anne La Quebecoise May 20, 2007