I would like to blend my own curry powder can someone please tell me how to do this?!
I would like to blend my own curry powder can someone please tell me how to do this?
I had a cut out from a magazine that I used years ago and the blend I made has now finished and I can't find the recipe. I've tried Sharwoods, etc but they are just not the same.
Answers: Curry powder.
5 Tablespoons ground coriander
7 Tablespoons ground cumin
1 Tablespoon Paprika
1 Tablespoon Turmeric
1 Tablespoon chilli powder
1 teaspoon ground fennel seeds
1 teaspoon ginger powder
1 teaspoon garlic powder
Store in tight container. Don't you know how to search the internet? Try typing 'curry powder recipe' into Google - you'll get hundreds of recipes HOMEMADE CURRY POWDER
4 1/2 tsp. ground coriander
2 tsp. ground turmeric
1 1/4 tsp. cumin seed
1/2 to 1 tsp. whole black peppercorns
1/2 to 1 tsp. crushed red pepper
1/2 tsp. whole cardamon seed (without pods)
1/2 inch stick cinnamon
1/4 tsp. whole cloves
1/4 tsp. ground ginger
In a blender container place coriander, turmeric, cumin seed, peppercorns, red pepper, cardamom seed, cinnamon, cloves, and ginger. Cover and blend for 1 to 2 minutes or until mixture is a fine powder. Store spice mixture in an airtight container in a cool, dry place. Makes about 1/4 cup curry powder.
Hope that helps!!!! Curry Formulations: Pick one & mix to taste -Keep in mind Turmeric is usually the main ingredient.
Coriander Seeds, Turmeric, Chillies, Cumin Seeds, Fenugreek Seeds, Fennel Seeds, Trifala & Nagkeser (Fragrant Spices), Cloves, Cassia, Garlic, Curry Leaves and Salt.
Coriander, Turmeric, Chillies, Mustard, Ginger, Cumin Seeds, Fenugreek.
Coriander, Turmeric, Mustard, Bengal Gram, Cumin, Chillies, Fenugreek, Pepper, Garlic, Salt, Fennel, Poppy Seeds, Curry Leaves.
Coriander, Turmeric, Cumin, Salt, Fennel, Chilli, Cassia buds, Fenugreek, Garlic, Anise pepper, Cassia, Curry Leaves, Clove.
Cumin, Coriander, Fenugreek, Ginger, Turmeric, Dill Seed, Black Pepper, Red Pepper, Mace, Cardamom, Cloves.
Turmeric, Coriander, Fenugreek, Cumin, Ginger, Cloves, Cayenne Pepper, Cinnamon, White Pepper, Garlic, Onion, Celery Seed.
Coriander, Turmeric, Mustard, Cumin, Chillies, Fenugreek, Black Pepper, Garlic, Fennel, Poppy Seeds, Dried Curry Leaves.
Coriander, Fenugreek, Turmeric, Cumin, Black Pepper, Bay Leaves, Celery Seed, Nutmeg, Cloves, Onion, Red Pepper, and Ginger. This is an easy one and tasty for a simple garam marsala. I add a little of this and a little of that to mine but its a secret and you will have fun tweaking your blend!
1 - 2-inch long cinnamon stick
2 tblsp cumin seeds
2 tblsp ground coriander
1 tblsp cardamom pods, shelled
1 tsp whole cloves
1 tsp black pepper corns
1 tsp ground turmeric
1 tsp mustard seeds
put a heavy pan onto a medium heat and dry roast the spices for 10 mins - dont let them burn they will spit and pop a bit.
put seeds in a heavy mortal and grind to powder with the pestle - i have read but not tried doing this in a coffee grinder )
careful of your eyes and throat when grinding by hand - albeit i rather like the eye popping throat burning choking a good spice blend gives one. no pain no goain and all that!
let it dry and cool and store in a sealed jar for as long as you need classic curry mix (dry)
8 tbsp chili powder
2 tbs coriander seed powder
2 tbs turmeric powder
1 tbs cumin seed powder
1 tsp ginger powder
1 tsp mango powder
2 tbs garam masala powder
Mix everything togather and keep. When ever you use this powder fry one onion in tbs of oil and fresh ginger/garlic paste (one tsp each) add three teaspoons of curry mix. Adjust salt (11/2 tsp) Add 1-2 chopped tomatoes for colour.
For milder curry add 1 cup coconut milk. For moderate curry add 1/2 cup yogurt. Sprinkle fresh coriander leaves on the top. This is very personal & there are lots of variations:
I have given you the basic recipe, but you can always add/subtract spices according to your personal preference. If you prefer cinnamon, add that. If you prefer it hotter, add more chilies or red chili powder.
But FYI, Indians dont use curry powders. It makes everything taste the same, we prefer to use garam masala (combined with other spices) so that each dish has it's own unique taste.
I suggest you go to an Indian grocery store, you will be amazed at all the wonderful spices & ready made masalas that are available. The key is to use freshly toasted spices.
BASIC CURRY POWDER
Ingredients:
3 dried red chilies
1 ounce coriander seeds
2 teaspoons cumin seeds
1/2 teaspoon mustard seeds
1 teaspoon black peppercorns
1 teaspoon fenugreek seeds
10 fresh curry leaves
1/2 teaspoon ground ginger
1 tablespoon ground turmeric
Directions:
This medium-hot curry blend can be used in any dish that calls for curry powder.
Dry roast the whole spices over a medium heat until they darken, stirring or shaking the pan frequently to prevent burning. Leave to cool, then grind to a powder. Dry roast the curry leaves in the pan for a few minutes, then grind and add them to the mixture with the ginger and turmeric, blending well.