“Curry Powder”

An Americanized version of a common Indian spice mix

Hardware

• Saute pan
• Spice grinder

Ingredients

7½	Tblsp		coriander seeds
2½	Tblsp		cumin seeds
⅝	tsp		black peppercorns
⅝	tsp		fenugreek seeds
⅝	tsp		brown mustard seeds
3¾	Tblsp		ground turmeric

Procedure

1. In a dry saute pan, roast everything but the turmeric over medium heat for 4 to 5 minutes, or until the seeds start to darken and give off a distinct aroma. If you’re using dried chili peppers, roast them as well.


2. Let the mixture cool.


3. Grind to a fine powder.


4. Stir in the turmeric.


5. Use immediately or store in an air-tight jar.

Notes

Yes, I know that isn’t a “traditional” or “authentic” recipe. As I said, it's an Americanized adaptation. If you want something “authentic,” go look at someone else’s website.

The original recipe called for 15 to 20 dried red chili peppers; I omit these so I can make a well-spiced dish that’s mild enough for my wife to eat. If you want spice, uses as many chili peppers as you like (to be toasted with the seeds) or just add ground chilis to the final dish.

If you don’t have a spice grinder you can use a mortar & pestle but it’s going to take a lot longer and it’s going to be a lot of work.

This makes a lot, specifically, enough to fill a 1 cup jar; reduce the quantities as desired but be sure to keep the ratios the same.

FYI, 3¾ tablespoons (the turmeric powder) is pretty much 1 tablespoon plus 1 teaspoon.

Rating

Difficulty:		Very easy
Time:		30 minutes
Precision:		4

Source

Adapted from Indian Vegetarian Cooking from an American Kitchen, by Vasantha Prasad.