Recipe No 424 spice blend

Curry powder

Time

Prep:

Total:

Difficulty
very easy
Yield
7–14 serves • 27 g
Special equipment
spice grinder
Metric Imperial

Processes

  • Coriander seeds, whole
    5 g
  • Fenugreek seeds, whole
    1 g
  • Chillies, dried
    3 g
  1. 01
    Roast in a dry non-stick pan at 170°C / 340°F for . Agitate the pan after to prevent scorching.
  2. 02
    Transfer to the bowl of a spice grinder.

  • Pepper, black, whole
    5 g
  • Cardamom, seeds only, dried
    0.5 g
  1. 03
    Add to bowl .

  • Turmeric, ground
    5 g
  • Cinnamon, ground
    2 g
  • Ginger, dried, ground
    5 g
  1. 04
    Add to bowl .
  2. 05
    Grind to a fine powder.

Notes

Deseed the dried chillies before toasting for a milder powder.

Serving size is based on per-person, not per-recipe.

Storing

Store in an air-tight container out of direct sunlight

Categorisation

Category
spice blend
Meal
component
Cuisine
indian
Diet
omnivorous vegan vegetarian
Tags
curry powder spice mix