Prep 15 mins
Cook 0 mins
Roasting the curry powder brings out the flavor and depth of the spices. I wish I could tell you how hot this mix is, but my taste buds have been shot from years and years of spicy food consumption. All these spices you can buy in bulk which will save you a significant amount of money. It has been years since I bought curry powder at the grocery store!
- 29.58 ml turmeric
- 14.79 ml whole coriander seed
- 4.92 ml fenugreek seeds
- 4.92 ml paprika
- 4.92 ml ground ginger
- 4.92 ml whole black peppercorn
- 1 cinnamon stick
- 4.92 ml whole cloves
- 4.92 ml cumin
- 4.92 ml black mustard seeds
- 4.92 ml yellow mustard seeds
- 2.46 ml anise seed
- 2.46 ml ground cardamom
- 1.23 ml freshly ground nutmeg
- **WARNING**: Be sure to work in a well-ventilated cooking area when preparing this spice mix, especially if you have any type of respiratory problems.
- In a large cast iron skillet that is free of oil and moisture mix together all the spices.
- On medium heat, dry roast the spices until fragrant about 10 minutes, stirring constantly. Be careful not to burn the mixture, reducing heat if necessary.
- Set aside to cool completly. Once cooled, grind the mixture in a clean, dry spice mill or mini-chopper. *Important*: break the cinnamon stick up into smaller pieces first before processing.
- Store the curry powder in a covered container in a cool, dry place.
I used this with Indian Style Meat Marinade. This curry had such a great flavor! This will be my new recipe for curry powder. *Tip* If it stains your plastic cap, or blender sit the plastic in the sun for a couple of hours and it will disappear. Made for ZWT8
I made this roasted curry powder and used it in my favorite lentil soup recipe. The best batch of soup ever! The smokiness of the curry powder really enhanced the flavour of the soup.