Recipe by Marc Ramsey
This curry powder/paste is the result of an afternoon creating a curry that would keep my non curry headed friends happy but not bore the others. I really recommend a spice grinder as the flavour of freshly ground spices is just so much better than store bought powders. Keep the powder in the fridge to help retain the flavours longer. The powder should be enough for a minimum of 10 curries.
For the Powder
- 4 teaspoons coriander
- 6 teaspoons basmati rice
- 10 teaspoons cumin
- 4 teaspoons fenugreek seeds
- 2 teaspoons black peppercorns
- 2 teaspoons mustard seeds
- 2 teaspoons cloves
- 2 cinnamon sticks (five cm long)
- 6 teaspoons turmeric
- 2 teaspoons garlic powder
- 3 teaspoons powdered ginger
- 1 roasted onion
- 2 tablespoons curry powder
- 1 tablespoon white wine vinegar
- 1 teaspoon white sugar
- 1⁄2 tablespoon oil
- 2 garlic cloves
Directions See How It's Made
- First take the coriander,cumin,fenugreek,black pepper,mustard seeds and dry fry gently in a frying pan until the mustard seeds start to pop.
- Let spices cool.
- Grind the unground spices to a fine powder and mix with remaining spices.
- This should result in a fine mild curry powder.
- For a hotter variety add one tsp of ground chile.
- For curry paste.
- Roast an onion for one hour at 200°C.
- Let onion cool.
- In a blender chop onion finely.
- Add remaining ingredients to blender and mix well.