I have a real love of good curry. And, after many years of tweaking I think I have the perfect curry powder recipe. It really does make a difference to grind whole spices yourself, but if you need to cheat so be it! In truth I often alter the quantities a little depending on what’s in the spice cupboard, and what I feel like. But time and time again I do fall back on this tried and tested curry paste recipe:
You Will Need
- 4 tablespoons coriander seeds
- 4 tablespoons fennel seeds
- 1 tablespoon green cardamom pods
- 1 tablespoon black peppercorns
- 2 tablespoons cumin seeds
- 1 tablespoon fenugreek seeds
- 1/2 tablespoon black mustard seeds
- 1 cinnamon stick broken into a few small pieces
- 10 cloves
- 1 tablespoon dried curry leaves
- 1 tablespoon turmeric powder
- 2 teaspoons cayenne pepper
- 1 tablespoon dried chili flakes
First up get a nice skillet heating over a medium flame. When it is hot throw in all the whole spices and curry leaves. Give everything a stir around so nothing catches on the pan. Once you start to smell the fragrant curry spices, and the mustard seeds start to pop tip the whole lot into a bowl and leave to cool.
Now, in batches you will need to grind the whole lot into a not too fine powder. You could use a mortar and pestle, but the whole lot will be much quicker in a spice or coffee grinder. If you are using an electric grinder make sure the cinnamon is broken into small pieces first. I killed one coffee grinder by expecting it to cope with a far too large piece! If you’re doing this by hand you’ll need to discard the cardamom outer pods, leaving only the black seeds from inside. With a grinder I find these fibrous pods disappear so I take the lazy route every time!
Mix the roasted, ground spices with the turmeric, cayenne and chili flakes and you’re good to go!
The mixture will keep for months in a well sealed jar, but the chances are it won’t last that long.
I use a couple of tablespoons for a medium batch of curry for 4 people. Just stir the curry powder into onions once they have started to color, at the beginning of preparing the curry.