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Curry powder can be made in advance and stored in airtight jars. Make small quantities as it looses its flavour over a period of time. Ready-made curry powders of well known brand names also give very good results. Also see Garam Masala and Kashmiri Masala.
Ingredients
| • | 1 tea cup or 40-50 gm. coriander seeds |
| • | 2 tbs. cumin seeds |
| • | 4-5 cinnamon sticks |
| • | 1 tbs. cloves |
| • | 1 tbs. black peppers |
| • | 1 tbs. black cardamom (badi illaichi) seeds or 4-5 whole cardamoms |
| • | 4-5 bay leaves |
| • | 1 tbs. small green cardamoms whole |
| • | 1 tbs. dry, whole red chillies |
| • | 2 tbs. turmeric powder |
| • | 1 tsp. mace powder (javitri) |
| • | 1 tsp. nutmeg powder (jaiphal) |
Instructions
| 1. | Place all ingredients, except last three, in a kadhai or wok or griddle and dry roast for 10-12 minutes. |
| 2. | Cool. |
| 3. | Grind to a powder. |
| 4. | Sieve through a fine sieve, to remove husks/fibre of cardamom etc. |
| 5. | Mix last three ingredients. |
| 6. | Store in an airtight jar. |
Notes
| • | Recipes for curry powder vay enormously. There is no right or wrong here, it is just personal and regional variation. |