Homemade Curry Powder
January 22, 2012 6 Comments
- 1/4 cup coriander seed
- 1 1/2 tablespoons black peppercorns
- 1 tablespoon cumin seed
- 1 tablespoon cardamom pods
- 1 teaspoon fenugreek seeds (Does fenugreek smell like butterscotch to anyone else? Or is it just me?)
- 1 or 2 cinnamon sticks (2-3 inches worth)
- 1 tablespoon ground ginger
- 2 tablespoons ground turmeric
Roasty Toasty: (This is one of the reasons homemade curry powder is so amazing—and I have a feeling that most commercial producers skip this step.) Place the coriander seeds, peppercorns, cumins seeds, cardamom pods, fenugreek seeds, and cinnamon stick in a dry skillet. Toast them over medium heat, stirring and shaking the pan for about 4 minutes until they become fragrant. Transfer the spices to a plate and let them cool for a few minutes (make sure to do this right away so that they don’t continue to cook in the hot pan.)
Grinding: Place the roasted spices in a coffee grinder and grind to a fine powder. I suppose you could do this by hand as well using a mortar and pestle; though, a coffee grinder will be way more efficient.
Pour and Mix: Pour the powder in a bowl and stir in the ginger and turmeric until they are well incorporated.
*Makes approximately a 1/2 cup of curry powder
Storage: Store the curry powder in an airtight container in a dark place. It will last for a good 6 months without compromising the amazing flavor.
Gifting: Also, homemade curry powder makes a wonderful gift (and this is when Alex tells me I’ve gone a bit overboard and am getting too Martha Stewart-y, but I see nothing wrong with that 🙂 )