Prep 8 mins
Cook 0 mins
Many Iraqi recipes call for curry powder and this is the way I make it. An example of a recipe I use this in often is Layered Carrots and Rice – Jizer M’tubuq. It is best to buy whole spices and grind them yourself. You can see this recipe made here in this cute video on Youtube, http://www.youtube.com/watch?v=WmS_xOd2CBo. Modified from a recipe found on www.recipesbyrachel.com. I think I cut down the cayenne pepper powder even more as we do not like heat. Feel free to do that also. It is still flavourful.
- 59.16 ml freshly ground coriander
- 29.58 ml cumin
- 29.58 ml turmeric
- 22.18-29.58 ml ground cayenne pepper (See introduction if you want to use less)
- 4.92 ml paprika (I think this is mainly for colour, I like to add it)
- Blend together as many freshly ground spices in the ingredients list as you can get and mix with the rest of them pre-ground.
- Taste and if you like and add more cayenne depending how spicy you like it.
- Enjoy in an Iraqi recipe calling for curry powder.
Mmmm! It smells so good. I halved the recipe, but I kept the paprika the same. I also didnt put in as much cayenne. I'll update this when I use it in a recipe. Thanks!
I loved the "heat" in this from the cayenne! So many commercial curry powders are too bland for me. Thanks for this keeper!
This is pretty good mashaAllaah! I only made half the recipe, as I had run out of coriander seeds. I used it in your Kuwaiti Curried Chicken (Quwarmah Ala Dajaj). It was delicious. Dh and kids ate it right up, there were no leftovers! My house smelt like freshly ground spices for days after, which I love. Thanks for the recipe Umm Binat!