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Home-made curry powder

The general, ready-mixed curry powder available in shops is a British invention. Indians always use spices, freshly mixed for specific dishes. Every family and restaurant have their own special spice blends! If you want to have authentic Indian flavours, but don't have the time to mix a special blend each time, it’s best to create your own curry powder or paste. This homemade curry powder is very simple to make, it’s mild and flavoursome. Ideal for cooking every-day Indian-style dishes that don't require a special spice blend (such as  Rogan Josh, Madras, Tandoori, Garam Masala etc.).
Print Recipe
Prep Time 5 minutes
Cook Time 5 minutes
Resting Time 4 hours
Total Time 10 minutes
Servings: 6 people
Cuisine: Indian
Calories: 1234
Ingredients Method

Ingredients
  

  • 3 Tbsp coriander seeds
  • 1 Tbsp cumin seeds
  • 1 tsp mustard seeds
  • 1 tsp cardamom seeds
  • 8 cloves
  • 1 cinnamon stick
  • 3 Dried Chilis
  • ¼ tsp grated nutmeg
  • 1 Tbsp ground turmeric

Method
 

  1. Dry-fry the first 6 spices in a non-stick frying pan for 1-2 minutes. Take it off the stove, add the chilli, nutmeg and turmeric.
  2. Grind into a powder, using pestle & mortar or a herb grinder.
  3. Store in an airtight, dark container in a cool place. It keeps well for 3 about months.