The Spice Trade Industry insider knowledge, and usage tips on spices and other ingredients

Industry insider knowledge, and usage tips on spices and other ingredients

Curry Powder (Recipe)

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.

currypowder

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

Method

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.


Follow us on Twitter, Instagram, Facebook or subscribe below for more knowledge about spices.