Curries

Any leftover curry powder would be delicious mixed into deviled eggs, sprinkled over quartered new potatoes before roasting, or stirred into yogurt and served with pita chips or warm naan. Perfect for use in soups, stews, curries. Try sprinkling on fried potatoes or scrambled eggs.

Curry Powder 1

Makes about 3 tablespoons

  • 2 dried red chiles, stemmed
  • 1 tablespoon coriander seeds
  • 1 tablespoon fennel seeds
  • 1 teaspoon cumin seeds
  • 1 teaspoon ground nutmeg
  • 1 teaspoon ground white pepper
  • 1/2 teaspoon turmeric

Combine chiles, coriander seeds, fennel seeds, and cumin seeds in small bowl. Add cold water to cover, then drain. Place drained mixture in heavy small skillet. Dry-roast over medium-low heat until seeds are dry, slightly darker in color, and beginning to pop, stirring occasionally, 3 to 4 minutes. Remove from pan from heat, and let cool in skillet.

Place nutmeg, white pepper, and turmeric in spice mill or grinder. Add the cooled spice mixture, then grind to powder. Store in a cool place in an airtight container.


Curry Powder 2

Makes about 1/2 cup

  • 2 tablespoons whole cumin seeds, toasted
  • 2 tablespoons whole cardamom seeds, toasted
  • 2 tablespoons whole coriander seeds, toasted
  • 1/4 cup ground turmeric
  • 1 tablespoon dry mustard
  • 1 teaspoon cayenne

Add ingredients to a spice grinder or mortar and pestle and grind up. Place in a small jar with airtight lid and shake to combine. Store in a cool dry place for up to 6 months. When ready to use, add to dishes according to taste.


Curry Powder 3

  • 2 Tbsp ground coriander
  • 2 Tbsp ground cumin
  • 1 1/2 Tbsp ground turmeric
  • 2 tsp ground ginger
  • 1 tsp dry mustard
  • 1/2 tsp ground black pepper
  • 1 tsp ground cinnamon
  • 1/2 tsp ground cardamom
  • 1/2 tsp cayenne pepper or ground chilies

Add all spices to a small jar and shake. Store in airtight jar for up to 3 months.


Sweet and Mild Curry Blend

Makes 1/4 cup

2 teaspoons ground coriander
2 teaspoons turmeric
1 teaspoon cumin
1 teaspoon cinnamon
1 teaspoon ginger
1 teaspoon fennel seed, crushed
1⁄2 teaspoon clove
1⁄2 teaspoon ground mustard
1⁄4 teaspoon black pepper
1⁄8 teaspoon cayenne pepper (optional)

Combine all ingredients, and store in a glass or plastic container with a tight-fitting lid.

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