BEST Curry Powder
User Reviews
5
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Prep Time
5 mins
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Cook Time
5 mins
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Total Time
10 mins
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Servings
8 tablespoons
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Calories
23 kcal
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Course
Condiments
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Cuisine
Indian
BEST Curry Powder
Description
The BEST Curry Powder recipe combines coriander, cumin, fennel, fenugreek, black pepper, mustard seeds, dried chilies, and curry or bay leaves, toasted to release their aromas. After cooling, the mixture is ground finely and combined with turmeric, ground ginger, garlic powder, cinnamon, and salt to create a versatile curry powder.
The roasting step enhances the spices' essential oils without burning, which would cause bitterness. This blend of warm, earthy, and slightly pungent spices provides a characteristic curry flavor that can be used in various dishes.
To make a wet curry paste, simply mix a tablespoon of the powder with equal parts water and oil, optionally adding minced fresh garlic and ginger. For Thai-style pastes, fish sauce and lime juice can be incorporated. The dried curry powder keeps several months when stored tightly sealed away from light.
Ingredients
- 1/4 cup coriander seeds
- 4 teaspoons cumin seeds
- 1 tablespoon fennel seeds
- 1 teaspoon fenugreek seeds
- 1 teaspoon black peppercorns
- 1 teaspoon yellow mustard seeds (optional, for added heat)
- 4 dried red chili peppers small
- 4 curry leaves can substitute 1 large bay leaf, dried
- 2 tablespoons Turmeric ground
- 1/2 teaspoon ground ginger
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon ground cinnamon
Instructions
- Heat a skillet over medium heat and roast the whole spices and curry/bay leaves for a few minutes until very fragrant. Be careful not to scorch the spices or they will be bitter. Let the spices cool completely. Place the whole spices in a spice/coffee grinder along with the remaining ingredients and grind until you get a fine powder. Store the curry powder in an airtight jar in a dark, cool place. Will keep for several months but for best flavor use within a few weeks. Makes approx. 1/2 cup of curry powder.
- To Make Curry Paste: Combine 1 tablespoon of curry powder with 1 tablespoon of water and 1 tablespoon of oil and mix together. You can also add some finely minced garlic and ginger. (You can use larger quantities of the paste ingredients and puree everything together in a blender.) For a Thai curry paste replace the water with fish sauce and add a squirt of lime juice.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8tablespoons
Amount Per Serving
Calories 23 kcal
% Daily Value*
| Serving | 1tablespoon | |
| Calories | 23kcal | 1% |
| Carbohydrates | 4g | 1% |
| Protein | 1g | 2% |
| Fat | 1g | 2% |
| Saturated Fat | 1g | 5% |
| Sodium | 146mg | 6% |
| Potassium | 114mg | 2% |
| Fiber | 2g | 8% |
| Sugar | 1g | 2% |
| Vitamin A | 13IU | 0% |
| Vitamin C | 1mg | 1% |
| Calcium | 42mg | 4% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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