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...
- 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
- 1⁄2 teaspoon cayenne
- 1 1⁄2 teaspoons ground ginger
- 3 1⁄2 teaspoons turmeric
- 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.
- Stir until the spices are very fragrant and the fenugreek seeds and lighter colored spices are lightly browned, about 4-5 minutes.
- Stir in the ground spices.
- Transfer to a clean coffee grinder and grind the mixture very fine.
- Store in a tightly lidded jar.
Very good mix. Fenugreek is a must and as suggested, it could even be increased, possibly.
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.
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!