BEST Curry Powder
The ultimate curry powder, this blend is an absolute feast for the senses and hands down beats anything you'll find at the store!
Equipment
Ingredients
- 1/4 cup coriander seeds
- 4 teaspoons cumin seeds
- 1 tablespoon fennel seeds
- 1 teaspoon fenugreek seeds
- 1 teaspoon black peppercorns
- 1 teaspoon yellow mustard seeds (optional, for added heat)
- 4 small dried red chili peppers
- 4 dried curry leaves (can substitute 1 large bay leaf)
- 2 tablespoons ground turmeric
- 1/2 teaspoon ground ginger
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon ground cinnamon
Instructions
- 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.
Video
Nutrition
Serving: 1tablespoonCalories: 23kcalCarbohydrates: 4gProtein: 1gFat: 1gSaturated Fat: 1gSodium: 146mgPotassium: 114mgFiber: 2gSugar: 1gVitamin A: 13IUVitamin C: 1mgCalcium: 42mgIron: 2mg
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