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    You are in: Home / Recipes / Homemade Mild Curry Powder and Paste. Recipe
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    Homemade Mild Curry Powder and Paste.

    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    30 mins

    0 mins

    Marc Ramsey's Note:

    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.

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    Units: US | Metric

    For the Powder

    For paste


    1. 1
      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.
    2. 2
      Let spices cool.
    3. 3
      Grind the unground spices to a fine powder and mix with remaining spices.
    4. 4
      This should result in a fine mild curry powder.
    5. 5
      For a hotter variety add one tsp of ground chile.
    6. 6
      For curry paste.
    7. 7
      Roast an onion for one hour at 200°C.
    8. 8
      Let onion cool.
    9. 9
      In a blender chop onion finely.
    10. 10
      Add remaining ingredients to blender and mix well.

    Ratings & Reviews:


    Nutritional Facts for Homemade Mild Curry Powder and Paste.

    Serving Size: 1 (24 g)

    Servings Per Recipe: 10

    Amount Per Serving
    % Daily Value
    Calories 51.2
    Calories from Fat 17
    Total Fat 1.9 g
    Saturated Fat 0.2 g
    Cholesterol 0.0 mg
    Sodium 7.7 mg
    Total Carbohydrate 8.1 g
    Dietary Fiber 1.9 g
    Sugars 1.2 g
    Protein 1.6 g

    The following items or measurements are not included:

    white wine vinegar

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