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Tuesday, August 5, 2014

Homemade Curry Powder Recipe

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One of the types of food I make most often in my house is curry- an Indian dish made with a variety of different spices, giving it an "Indian flavor" and each curry has its own unique spice mix, and there are even specific curry spice mixes known as garam masala or panch phoron.
But sometimes you want just a simple curry powder, the equivalent of what they sell in the store labeled as "curry powder", and this is that.
Feel free to use it as is in red lentil dal, with veggies, on meat or fish, etc... or just in any recipe that calls for curry powder.
I left out the hot pepper flakes in it, since I like being able to adjust the heat on my own, but feel free to add some to your mix if you want to.

Homemade Curry Powder Recipe

Ingredients:
2 tablespoons ground cumin
2 tablespoons coriander seeds
2 teaspoons ground turmeric
1/2 teaspoon mustard seed
1/2 teaspoon ground ginger

Instructions:
1. Put all the ingredients into a coffee grinder and grind until fine, or use a mortar and pestle.

2. If you don't have a coffee grinder or mortar and pestle, you can make this recipe with ground coriander and ground mustard seeds, but use less than the stated amount, perhaps 1 1/2 tablespoons coriander seeds and a 3/8 teaspoon ground mustard seeds.

Enjoy!

Do you make curries at home? Do you use curry powder? If so, do you use a ready made powder or mix it together each time? If you use a ready made curry powder, do you use store bought or homemade? If homemade, what do you put in yours?
What is your favorite way to use curry powder?

4 comments:

  1. I LOVE curry, paste or powder. Never occurred to me to make my own. Hope this tastes the same-ish and comes out to cost less than the jarred powder!

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    Replies
    1. This isnt a replacement for thai curry pastes, like red or green curry. Just a replacement for store bought "curry powder" used in Indian dishes.

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  2. I rarely use curry powder (my mom has a tuna curry I almost like) or eat curries. The ones that taste the best are too spicy hot for my tastes, and the ones that are milder don't taste as good to me. I never knew you could make it with so few ingredients. If I don't like your recipe, I could try leaving out different ingredients to make the ideal curry for me that's tasty but not too spicy.

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  3. You forget chilis. Also use cumin seeds not powder. And add the turmeric after grinding the other ingredients and just stir it in.

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