Japanese Curry Powder from Scratch
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5
4 reviews
Excellent
Japanese Curry Powder from Scratch
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Balanced, flavorful, and enjoyable—this recipe has it all.
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Ingredients
- 1 cinnamon stick approx 1 ½ inch long (or ½ tsp ground cinnamon)
- 1 star anise
- 1 bay leaf
- 1 dried red chili pepper (or ½ tsp chili powder)
- 4 green cardamom pods (or ¾ tsp cardamom powder)
- 4 cloves or ¼ tsp ground cloves, pods
- 1 tbsp turmeric powder
- ½ tbsp coriander powder
- ½ tbsp cumin powder
- ½ tbsp fenugreek powder
- 1 tsp fennel powder
- 1 tsp ground ginger
- 1 tsp garlic powder
- ½ tsp black pepper ground
- ½ tsp nutmeg powder
- ½ tsp allspice powder
- ¼ tsp cardamom powder
- ¼ tsp cayenne pepper powder
Instructions
- Place the whole spices (1 cinnamon stick, 1 star anise, 1 bay leaf, 1 dried red chili pepper, 4 green cardamom pods and 4 clove pods) in a spice blender and grind to a fine powder. (You can also use a mortar and pestle for this but it will take longer.)
- Once fine, pour the mixture into a dry frying pan.
- Add the rest of the spices.
- Place the pan on the stove and heat over medium for 1-2 minutes. Stir continuously to prevent burning and encourage even cooking. Toast for 1-2 minutes or until fragrant and the color has turned to a rich brown.
- Remove the pan from the stove and transfer your homemade Japanese curry powder to an airtight jar and store in a cool, dark place.
Notes
- This recipe will make enough curry powder to fill an 80ml jar (roughly).
- Feel free to double or triple the recipe, but keep in mind that even though curry powder has a long shelf life, it is better to make smaller batches and use them within several months to enjoy its maximum flavor potential.
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User Reviews
Overall Rating
5
4 reviews
Excellent
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