Here is a curry powder recipe for those who like to try new things
I won’t beat around the bush… There are good curry powders and there are those that are better left on the supermarket shelf. The good curry powders that are often used at curry houses taste fine and can be used instead of making your own. These ready made spice mixes can be found at Indian markets and other suppliers of quality spices. Just like most things, however, homemade just seems to taste that little bit better.
Although ready made curry powder may not be used by the top Indian chefs, it is an essential ingredient in most British Indian restaurant (BIR) style curries. In most curry houses, curry powder is used to quickly, easily and inexpensively add flavour to dishes. If you have a preferred curry restaurant, chances are you will agree that this works just fine.
When making BIR meals at home, however, you will most likely not be under the same pressures as curry house chefs to get many delicious meals out quickly and sill make a profit. You can take your time and make your own curry powder with slowly roasted spices that are then ground to use when needed.
This curry powder goes very well with all of my BIR curry recipes
As you will see from this recipe, I usually make small amounts of curry powder which I try to use within a few days of roasting and grinding. You will also notice that there is no salt in my curry powder as I prefer to add salt at the end of cooking.
Most ready made curry powders have a lot of salt in them which makes them taste great but they aren’t all that good for you. Roasting and grinding your own spices also gives the homemade curry powder a fuller and fresher flavour.
3 Tablespoons cumin seeds
3 tablespoons coriander seeds
2 tablespoons fenugreek seeds
2 tablespoon fennel seeds
1 tablespoon black mustard seeds
1 tablespoon black cardamom seeds (removed from the pods)
2 inch piece of cinnamon or cassia bark
1 tablespoon black peppercorns
1 tablespoon red chilli powder
1 tablespoon gram flour
1 teaspoon turmeric
1 tablespoon onion flakes
1 tablespoon dried garlic flakes
Place the cinnamon, cumin seeds, coriander seeds, fenugreek seeds, fennel seeds, mustard seeds and cloves into a dry frying pan and place over medium high heat.
Move the spices around in the pan so that they roast evenly.
When the spices begin to smoke lightly, add the dried garlic flakes and onion flakes. Note that if you cannot find garlic and onion flakes, you can use half the amount of onion and garlic powders.
Roast for a further 30 seconds moving everything around in the pan and then remove from the heat.
Add the other ingredients and then stir to combine.
Using a spice grinder, grind the roasted ingredients in batches into a fine powder.
Store in an air tight container in a cool place.
Curry powder is best used on the day you make it though it will last for about a month without losing too much flavour.