- 2 tbs coriander
- 1 tbs cumin seeds
- 1 tbs fennel seed
- 1/2 tsp whole cloves
- 1/2 tsp mustard seeds
- 1 tbs cardamon seeds
- 2 dried red chilies
- 1 tbs turmeric
Curry is from the southern Indian word Kari, meaning “sauce”. This catch-all term is used to refer to any number of hot, spicy, gravy-based dishes of East Indian origin. Authentic curry powder is freshly ground each day and can vary dramatically depending on the region and the chef. Curry is actually a blend of up to 20 spices, herbs, and seeds. The most commonly used are cardamon, chilies, cinnamon, cloves, coriander, cumin, fennel seed, fenugreek, mace, nutmeg, red and black pepper, poppy and sesame seeds, saffron, tamarind and turmeric. Turmeric is what gives commercial curry powder it’s color. These spices are often toasted in a dry pan before grinding, which intensifies the flavors. As you can see this wide variety spices leaves a lot of room for flavor interpretation. Here is a recipe that you can start with and we guarantee that you will never use the stuff off the shelf again. Finally a small spice/coffee grinder is great for this recipe.
- Toast all ingredients in a hot dry skillet till lightly toasted. (except the turmeric)
- Add all ingredients including turmeric into spice grinder and grind.
- Ready for use. will keep for a month in a tightly covered container. However it is best to make a new batch each time you a ready to cook.