Curry powder
Blend astringent spices such as turmeric and coriander with the heat of chilli and the sweetness of fennel seeds and cinnamon in this curry powder blend
- Preparation:
- Cooking:
- Total:
- Serves: 70 persons
Ingredients
- 2tsp split red lentils
- 1tsp black peppercorns
- 1tsp black mustard seeds
- 1tbsp coriander seeds
- 1tbsp cumin seeds
- 2tsp fennel seeds
- 1tsp fenugreek seeds
- ½tsp ground cinnamon
- 2tsp Kashmiri chilli powder
- 2 ½tbsp ground turmeric
- 1tsp ginger powder
- 1tsp dried curry leaves, optional
Instructions
Step 1
Heat a sturdy and dry pan over a low heat and toast the lentils, peppercorns, mustard, coriander, cumin, fennel and fenugreek seeds for 3-4 mins, stirring all the time, until they release a nutty and earthy aroma. Turn off the heat and stir in the cinnamon, chilli powder, turmeric, ginger and dried curry leaves, if using.Step 2
Leave to cool and then pound the lentils and spices to a powder with a pestle and mortar, or you can use an electric grinder. Store in an airtight jar or keep the curry powder in a sealed bag in the freezer. It will stay fresh, at room temperature, for 2 months or 6 months in the freezer.