basic curry powder

1 servings
Dried red chilies
1 ounce Coriander seeds
2 teaspoons Cumin seeds
½ teaspoon Black mustard seeds
1 teaspoon Black peppercorns
1 teaspoon Fenugreek seeds
10  Curry leaves
½ teaspoon Ground ginger
1 tablespoon Turmeric


Remove the seeds from the chilies. Dry roast the whole spices over medium heat until they darken, stirring or shaking the pan to prevent burning. Cool, then grind to a powder. Dry roast the curry leaves for a few minutes, then grind and add them to the mixture with the ginger and turmeric, blending well. Medium-hot. Can be kept in an airtight container for 3-4 months.

Variations: To make Aromatic Curry Powder, add 1 tsp ground cinnamon and ¬ tsp ground clovees, and use only 2-3 chilies.

The Complete Book of Spices by Jill Norman ISBN 0-140-23804-2 pg 80 Submitted By DIANE LAZARUS On 02-16-95

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