Everyone buys it, but everyone doesn’t know how to make it. We covered a simple version of our curry powder in our guide to grinding spices and herbs. Here is a more potent and flavourful version, adapted from vegetarian food blogger Veggie Belly’s recipe. This curry powder can act as a base for most Indian and Malaysian curries. Usually 15-20 grams are used per serving. So this curry powder recipe is good for around 4 meals.
Curry Powder (full flavoured)
Ingredients – makes 75 grams
2 tablespoons Coriander Seeds
1 tablespoon Cumin Seeds
1 tablespoon Fennel Seeds
2-3 dried Red Chillies, broken into small chunks, and stems removed (Chinese chillies such as Tianjin Chilli work too)
1/2 teaspoon ground Turmeric
5-10 dried Curry Leaves
Place coriander, cumin, fennel seeds and broken up red chillies and curry leaves in a medium pan. Use a pan large enough so that the spices are spread in a thin layer. Toast the spices on low heat, shaking the pan often, till the spices turn color and get fragrant, about 12 minutes. Cool the roasted spices. Then using a spice grinder, grind into a fine powder. Add in the turmeric and blend once more till everything is combined.
You may also like:
Follow us on Twitter, Instagram, Facebook or subscribe below for more knowledge about spices.