Basic Curry Powder (Indian Curry)
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A homemade curry powder made from roasted whole spices, dried chilies and fresh curry leaves, ground fine. Use it to season meat, vegetables or legumes.
Ingredients
- 4 to 6 dried red chilies
- 1 oz coriander seeds
- 2 tsp cumin seeds
- 1/2 tsp mustard seeds
- 1 tsp black peppercorns
- 1 tsp fenugreek seeds
- 10 fresh curry leaves
- 1/2 tsp ground ginger
- 1 tbsp ground turmeric
Equipment
- skillet
- spice grinder
- airtight jar
Directions
- Take the seeds out of the dried red chilies.
- Roast the coriander, cumin, mustard seeds, peppercorns, fenugreek, curry leaves, and seeded chilies until they are hot and crisp.
- Grind the roasted spices into a fine powder.
- Mix in the ground ginger and ground turmeric.
- Put in a zip-top bag or airtight jar and shake well.
- Pour into a spice jar or bottle for storing.
Notes
Start with about 1 to 2 teaspoons per pound of meat, vegetables, or legumes; adjust to taste. Airtight, cool, dry, dark; best flavor about 6 months. Note: uses fresh curry leaves; they must be roasted fully crisp/dry before storing.
Nutrition
Serving: 2g | Calories: 6kcal | Carbohydrates: 1.2g | Protein: 0.3g | Fat: 0.3g | Saturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 1mg | Potassium: 30mg | Fiber: 0.7g | Sugar: 0g | Vitamin A: 43IU | Vitamin C: 0.3mg | Calcium: 11mg | Iron: 0.6mg
Nutrition is an estimate per serving from USDA FoodData Central, for 24 teaspoons; red chilies counted as paprika (as ground mild chiles), mustard seeds counted as ground mustard seed. Brands and portions vary, so use it only as an approximation.
