Helen RandellCurry Powder
June 3rd 2011 09:23
I have written here before about the problems with store bought curry powder, particularly when you live with someone who is allergic to pepper.
In the past, I have sort of pulled together a recipe using a dash of this and a dash of that to ‘impersonate’ the correct flavours, but when I came across this recipe on the net somewhere (and apologies, I have no idea now where it came from), I knew I had to give it a try.
These days, I am pretty familiar with grinding my own spices. It is not something that I do for culinary delight and the understanding that freshly ground tastes better, but it is more because of my inherent tight-arse-ness. You see, I have whole coriander seeds, and whole cumin seeds in the cupboard, and when I ran out of the ground spice varieties, instead of heading to the market, I just quickly dry fried a couple of tablespoons, waited for them to cool off a little bit and then ground into a fine powder. The process to make a curry powder mix is very similar.
Curry Powder
1/4 cup cardamon pods
1/2 cup coriander seeds
1/2 cup cummin seeds
1 stick cinnamon
cloves
fennel seeds
tumeric
Dry fry spices. Allow to cool then grind. Store in an airtight glass jar.
Use instead of store-bought curry powder, such as for curried egg.
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