Curry powder

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



  1. 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.
  2. 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.