Cuisine: soups and main courses
Author: Mrs Butterfingers
Prep time: 10 mins
Cook time: 3 mins
Total time: 13 mins
One can always y find curry powder on the grocery store shelves, but if you make your own the mixture can be as complex and spicy as you want. The recipe is simple and convenient to make.
  • 2 small dried red chili peppers
  • 2 tbs coriander seeds
  • 1 tbs cumin seeds
  • ½ tsp. black mustard seeds
  • 1 tsp black peppercorns
  • 1 tsp fenugreek seeds
  • ½ tsp ground ginger
  • ½ tsp ground turmeric
  1. In a small dry skillet, combine the peppers, coriander seeds, cumin seeds, mustard seeds and peppercorns and toast over medium heat. Shake the pan often to prevent burning - for 2 or 3 minutes. If you listen carefully you will her the seeds start to pop. This is when the pan should be removed from the heat.
  2. Let cool to room temperature.
  3. Add the fenugreek seeds.
  4. In a spice grinder or coffee mill, grind the mixture to a fine powder. (SEE NOTE BELOW)
  5. Transfer to a small bowl. Stir in the ground ginger and turmeric.
  6. Store in a cool place for up to 3 months.
  7. CHEF'S NOTE; To clean a spice grinder or coffee mill add a couple of tablespoons of white rice.Grind to a powder and discard. Wipe the inside of the grinder with a damp cloth then dry thoroughly. (It is always a good idea to unplug any equipment BEFORE you clean it.)
Recipe by Mrs. Butterfingers at http://mrsbutterfingers.com/?p=3743