Julie's Curry Powder Mix

"My favorite commercially available curry powder is from Penzey's, called the Maharajah Style Curry Powder. But when I've been out of it (horrors!) I've made my own curry powder - based on the Penzey's Maharajah ingredients - from ground spices, and this mix is also wonderfully flavorful and tasty. It is sweet and not hot, although you could add some hot ground chile to it, to taste, if you like."
 
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Ready In:
5mins
Ingredients:
14
Yields:
1/2 cup
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ingredients

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directions

  • Mix them all together very well (running them through a coffee grinder together is a good idea).
  • Store in an airtight container in a cool, dry place.
  • Makes 1/2 cup curry powder.
  • When I use this mix, I usually lightly toast the powder (to perk up the flavor) in a hot skillet, stirring occasionally, for 1-2 minutes before adding into my recipes.

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Reviews

  1. Finely a curry powder I like that is not spicey hot or bland because it was store bought and was probably on their shelf loosing its flavour for years. I used the paprika, cumin, coriander, turmeric, cardamom (adding a bit extra as I love it), regular cinnamon, ground cloves in a little lesser amount, black pepper instead of white as I didnt have any, ground ginger and a little bit more saffron than called for. The rest of the spices I omitted as I didnt have them on hand when I had to make this. I used some whole spices, most pre-ground and blended it all up in a coffee grinder which worked very well and I would recommend others to do the same. I used this in Recipe #386552 which worked very well. Also have used this in Recipe #40199 which was delicious. I would make this spice mix recipe again.
     
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Tweaks

  1. Finely a curry powder I like that is not spicey hot or bland because it was store bought and was probably on their shelf loosing its flavour for years. I used the paprika, cumin, coriander, turmeric, cardamom (adding a bit extra as I love it), regular cinnamon, ground cloves in a little lesser amount, black pepper instead of white as I didnt have any, ground ginger and a little bit more saffron than called for. The rest of the spices I omitted as I didnt have them on hand when I had to make this. I used some whole spices, most pre-ground and blended it all up in a coffee grinder which worked very well and I would recommend others to do the same. I used this in Recipe #386552 which worked very well. Also have used this in Recipe #40199 which was delicious. I would make this spice mix recipe again.
     

RECIPE SUBMITTED BY

<p>It's simply this: I love to cook! :) <br /><br />I've been hanging out on the internet since the early days and have collected loads of recipes. I've tried to keep the best of them (and often the more unusual) and look forward to sharing them with you, here. <br /><br />I am proud to say that I have several family members who are also on RecipeZaar! <br /><br />My husband, here as <a href=http://www.recipezaar.com/member/39857>Steingrim</a>, is an excellent cook. He rarely uses recipes, though, so often after he's made dinner I sit down at the computer and talk him through how he made the dishes so that I can get it down on paper. Some of these recipes are in his account, some of them in mine - he rarely uses his account, though, so we'll probably usually post them to mine in the future. <br /><br />My sister <a href=http://www.recipezaar.com/member/65957>Cathy is here as cxstitcher</a> and <a href=http://www.recipezaar.com/member/62727>my mom is Juliesmom</a> - say hi to them, eh? <br /><br />Our <a href=http://www.recipezaar.com/member/379862>friend Darrell is here as Uncle Dobo</a>, too! I've been typing in his recipes for him and entering them on R'Zaar. We're hoping that his sisters will soon show up with their own accounts, as well. :) <br /><br />I collect cookbooks (to slow myself down I've limited myself to purchasing them at thrift stores, although I occasionally buy an especially good one at full price), and - yes, I admit it - I love FoodTV. My favorite chefs on the Food Network are Alton Brown, Rachel Ray, Mario Batali, and Giada De Laurentiis. I'm not fond over fakey, over-enthusiastic performance chefs... Emeril drives me up the wall. I appreciate honesty. Of non-celebrity chefs, I've gotta say that that the greatest influences on my cooking have been my mother, Julia Child, and my cooking instructor Chef Gabriel Claycamp at Seattle's Culinary Communion. <br /><br />In the last couple of years I've been typing up all the recipes my grandparents and my mother collected over the years, and am posting them here. Some of them are quite nostalgic and are higher in fat and processed ingredients than recipes I normally collect, but it's really neat to see the different kinds of foods they were interested in... to see them either typewritten oh-so-carefully by my grandfather, in my grandmother's spidery handwriting, or - in some cases - written by my mother years ago in fountain pen ink. It's like time travel. <br /><br />Cooking peeve: food/cooking snobbery. <br /><br />Regarding my black and white icon (which may or may not be the one I'm currently using): it the sea-dragon tattoo that is on the inside of my right ankle. It's also my personal logo.</p>
 
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