Homemade Curry Powder
Curry powder is actually a blend of up to 20 spices, herbs & seeds. Widely used in Indian cooking, authentic Indian curry powder is freshly ground each day & will vary dramatically depending on the region & the cook. This is my original curry powder recipe. Easy to make & tastes extremely better than the commercial curry powder you buy in the supermarket. Use in any recipe that calls for curry powder.
Yield: a little over 1 cup
1/4 cup ground coriander
1/8 cup ground cardamom
1/8 cup ground cinnamon
1/8 cup ground cumin
1/8 cup ground ginger
1/8 cup fresh ground black pepper
1 Tblsp ground cloves
1 Tblsp ground dry mustard
1 Tblsp ground turmeric
2 tsp red chili powder
1 tsp ground mace
1 tsp freshly ground nutmeg (see Tip# 2)
1. Add all the spices to a bowl.
2. Stir gently with a whisk till very well combined.
3. Transfer to a small, wide mouth glass jar with a tight fitting lid (like a canning jar). Be sure to put a date on the jar so you’ll know when it was made. Store in a cool, dry, dark place.
Tips & Suggestions
1. Curry powder will lose it’s potency after about 3 months. So, if you aren’t going to use the amount in this recipe, just use half or a quarter of the amount of each spice or store in the freezer for longer storage.
2. In any recipe that calls for nutmeg, I always suggest using fresh grated nutmeg & not the store bought variety. The aroma & taste of fresh grated nutmeg is beyond compare!