Those lovers of exotic flavours. The intrepid, adventurous cook. You who love the fabled stories of The silk Road and camel caravans loaded with precious spices. All of this is here. In your kitchen. You toss red chili peppers, coriander, cumin, and black mustard seeds and black peppercorns in a heated pan. It becomes pure alchemy. This fragrant aromas of spices you have created becomes your personal curry powder. Your Poudre de Curry Maison.
This recipe for curry powder is a blueprint. You add a little more fenugreek seeds. A whisper of ginger. A little more turmeric. Your whole concept of curry power seasoning changes when you make your own.
The inspiration for homemade curry powder comes from the pages of Patricia Wells cookbooks. She is one of my favourite sources for French recipes . I use my homemade curry powder in salad dressings, soups, curries and frequently add just a touch of curry powder at the end of many dishes.
|HOMEMADE CURRY POWDER|| |
- 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
- 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.
- Let cool to room temperature.
- Add the fenugreek seeds.
- In a spice grinder or coffee mill, grind the mixture to a fine powder. (SEE NOTE BELOW)
- Transfer to a small bowl. Stir in the ground ginger and turmeric.
- Store in a cool place for up to 3 months.
- 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.)