Homemade Curry Powder
Votes: 1
Rating: 5
You:
Rate this recipe!
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Curry powder isn’t just for India anymore. Fijians, all the way in Polynesia, also love the golden goodness. I took a look at Mark Bittman’s curry recipes (he has three different ones in The Best Recipes in the World), and made a version which combines the best of his fragrant curry and mild curry. The result? An all-purpose curry that will taste great on almost anything.This version ended up quite a bit different than Bittman’s, most notably because of a little extra cardamom and a bit less fennel seed. I’m just not that into fennel. If you’d like more heat, try mixing in extra cayenne until you get a blend you like.If you want bonus points, toast and grind each spice individually – you’ll be able to toast the spices more evenly and you’ll also have better control of the grind. You know… unless you have a little Miss Ava to keep up with.
Servings Prep Time
1/4 cup 10 minutes
Cook Time
2 minutes
Servings Prep Time
1/4 cup 10 minutes
Cook Time
2 minutes
Homemade Curry Powder
Votes: 1
Rating: 5
You:
Rate this recipe!
Print Recipe
Curry powder isn’t just for India anymore. Fijians, all the way in Polynesia, also love the golden goodness. I took a look at Mark Bittman’s curry recipes (he has three different ones in The Best Recipes in the World), and made a version which combines the best of his fragrant curry and mild curry. The result? An all-purpose curry that will taste great on almost anything.This version ended up quite a bit different than Bittman’s, most notably because of a little extra cardamom and a bit less fennel seed. I’m just not that into fennel. If you’d like more heat, try mixing in extra cayenne until you get a blend you like.If you want bonus points, toast and grind each spice individually – you’ll be able to toast the spices more evenly and you’ll also have better control of the grind. You know… unless you have a little Miss Ava to keep up with.
Servings Prep Time
1/4 cup 10 minutes
Cook Time
2 minutes
Servings Prep Time
1/4 cup 10 minutes
Cook Time
2 minutes
Ingredients
  • 2 tsp black peppercorns
  • 2 tsp ground turmeric
  • 2 tsp coriander seeds
  • 2 tsp ground ginger
  • 1 tsp fenugreek seeds
  • 1 tsp cumin seeds
  • 1/2 tsp fennel seeds
  • 1/2 tsp cayenne
  • 4 cardamom pods , shelled
  • 2 whole cloves
Servings: cup
Units:
Instructions
  1. Toast all spices over medium heat (or even medium-low) until fragrant and a few wisps of smoke come up. This should only take a minute or two. Keep the spices moving the entire time, so they do not burn.
  2. Once the spices are toasted, pour them into your spice grinder and pulse until a fine powder forms.
  3. Sprinkle in … and on … and around everything.