Curry powder can be quite intimidating to many people. But, it is a lot simpler than people think. It is just a blend of spices that add warmth and depth.
The beauty of curry powder is that you can customize it however you like. Many people will even buy commercial powder and then add extra spices they like to make it just right.
The main problem with store bought curry powder is that it can be unpredictable at best. All manufacturers have their own versions and many include fillers. Most are also far from fresh.
When you make your own, the first thing you notice is that it smells so much stronger. That is because the spices you are using are fresh. The pre-made powders on the store shelf could be over a year old.
This recipe calls for ground spices. If you want to really turn up the flavour, use whole seeds (ie., coriander, cumin, mustard). Place the seeds in a fry pan and give them a quick toast over medium heat. Allow them to cool and then freshly grind them with a spice mill or mortar and pestle.
Since there are hundreds, if not thousands, of curry powder recipes out there, use this recipe as a starting point and adjust to your liking. There is no “proper” curry powder, just whatever you like the best.
Once you get it just how you like, document it and keep your perfected recipe on hand. We would love to hear how you perfected this recipe to suit your tastes. It will be a great inspiration for others.
Curry Powder Recipe
|Servings||Prep Time||Cook Time|
|46 g||5 minutes||0|
- This recipe makes a small batch so that you can experiment. If you like it the way it is, double, or even triple, the batch.
- This recipe contains no salt, but feel free to add salt to taste.
- 2 1/2 Tablespoons Ground Coriander
- 1 Tablespoon Ground Cumin
- 1/2 Tablespoon Ground Turmeric
- 1 Teaspoon Ground Ginger
- 1 Teaspoon Dry Mustard
- 1 Teaspoon Ground Fennel
- 1/2 Teaspoon Ground Black Pepper