I try to make different spice blends on my own for use in my own cooking. It helps take the guess work out of what I need to add into a particular curry dish or helps if I want to add some extra flare to a dish with some uncommon flavors.
Curry Powder is one of those traditional spice blends that you will find in most Indian homes. It is a really great blend because it can be used in pretty much anything. Whether its a saucy, curry dish or a dry-spiced rub on ribs or other meats, or used in a marinade for veggies..it’s just one of those ingredients that works with it all! No guess work here!
Recently, I’ve been getting alot of requests on how to make different types of spice blends, so I thought it would be a great time to do a “How To Make…” series of posts for different types of curry powders and pastes that I like to use in my food.
Here is a very basic recipe version of Curry Powder that you can make in a large batch and keep handy in your pantry for many of your own recipes. You can control the level of heat/spice in this recipe and make your own curry powder that suits you best.
This blend is a MEDIUM-SPICY level of heat that works with most dishes.
CURRY POWDER
Servings: makes about 2 cups
Ingredients:
- 1/2 cup of coriander seeds
- 1/2 cup of cumin seeds
- 1/4 cup of fennel seeds
- 1/4 cup of fenugreek seeds
- 12 dried red chilis
- 15 curry leaves
- 3 Tbsp of chili powder (cayenne)
- 3 Tbsp of turmeric powder
- 1 Tbsp of salt
Instructions:
- Heat up a large wok or frying pan on medium-high heat.
- Add all of your dried whole spices (coriander, cumin, fennel, fenugreek, chilis, curry leaves) into the pan and allow to dry roast for about 10 minutes or until you start seeing all the spices start to darken a bit and the smell will become stronger.
- After 10 minutes, allow spices to cool.
- In a spice blender or small regular blender, add the roasted spices, chili powder, turmeric and salt.
- Blend everything together till it becomes a fine powder consistency. You may need to pulse blender a few times to make sure all the ingredients are blended completely. Try to avoid having any large pieces in the mixture as you want an even blend of all ingredients.
- Once fully blended, transfer curry powder into a large airtight container and avoid keeping in any moist place.
- Shelf life can be 4-6 mths in cool, dry place.
Let me know your thoughts and/or comments by tagging me on IG @cmspiceculture or feel free to comment below.
Enjoy! :O)
