Curry Powder

 Ingredients

1/4 cup coriander seeds

4 tsp cumin seeds

1 tbsp fennel seeds

1 tsp fenugreek seeds

1 tsp black peppercorns

1 tsp yellow mustard seeds (optional, for added heat)

4 small dried red chilies

4  dried curry leaves (can substitute 1 large bay leaf)

2 tbsp turmeric pdr

1/2 tsp ginger pdr

1/2 tsp garlic powder

1/2 tsp salt

1/4 tsp cinnamon pdr

 

Preparations

Heat a skillet over medium heat and roast the whole spices and curry/bay leaves for a few minutes until very fragrant. Be careful not to scorch the spices or they will be bitter. Let the spices cool completely. Place the whole spices in a spice/ coffee grinder along with the remaining ingredients and grind until you get a fine powder.

Store the curry powder in an airtight jar in a dark, cool place. Will keep for several months but for best flavor use within a few weeks.

Makes approx. 1/2 cup of curry powder.

To Make Curry Paste: Combine 1 tablespoon of curry powder with 1 tablespoon of water and 1 tablespoon of oil and mix together. You can also add some finely minced garlic and ginger. (You can use larger quantities of the paste ingredients and puree everything together in a blender.) For a Thai curry paste replace the water with fish sauce and add a squirt of lime juice. 

 

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