Curry Powder Jaffrey Recipes

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HOMEMADE CURRY POWDER



Homemade Curry Powder image

Make and share this Homemade Curry Powder recipe from Food.com.

Provided by Dancer

Categories     Vegan

Time 10m

Yield 1/4 cup

Number Of Ingredients 9

4 1/2 teaspoons ground coriander
2 teaspoons turmeric
1 1/2 teaspoons cumin seeds
1/2 teaspoon whole black peppercorn (1/2 to 1)
1/2 teaspoon crushed red pepper flakes (1/2 to 1)
1/2 teaspoon cardamom, whole,without pods
1/2 inch cinnamon stick
1/4 teaspoon whole cloves
1/4 teaspoon ground ginger

Steps:

  • In a blender container, place all.
  • Cover and grind for 1 to 2 minutes or till mixture is a fine powder.
  • Store spice mixture in airtight container in cool dry place.

Nutrition Facts : Calories 236.3, Fat 11.2, SaturatedFat 1.3, Sodium 46.9, Carbohydrate 41.2, Fiber 21.1, Sugar 1.6, Protein 8.5

JAMAICAN CURRY POWDER



Jamaican Curry Powder image

An authentic Jamaican curry powder without hot pepper, which should be added separately to any dish. You can also use powdered versions of any of the ingredients, but for better flavor use whole seed. For authentic Jamaican flavor, you will usually add Scotch Bonnet or Habanero peppers to your recipes. However, if you want to add heat directly to the powder, add 2-4 tablespoons cayenne powder to the mix, depending on your taste.

Provided by Monty

Categories     World Cuisine Recipes     Latin American     Caribbean

Time 20m

Yield 36

Number Of Ingredients 7

¼ cup whole coriander seeds
2 tablespoons whole cumin seeds
2 tablespoons whole mustard seeds
2 tablespoons whole anise seeds
1 tablespoon whole fenugreek seeds
1 tablespoon whole allspice berries
5 tablespoons ground turmeric

Steps:

  • Combine the coriander seeds, cumin seeds, mustard seeds, anise seeds, fenugreek seeds, and allspice berries in a skillet. Toast over medium heat until the color of the spices slightly darkens, and the spices are very fragrant, about 10 minutes. Remove the spices from the skillet, and allow to cool to room temperature. Grind the spices with the turmeric in a spice grinder. Store in an airtight container at room temperature.

Nutrition Facts : Calories 11.9 calories, Carbohydrate 1.8 g, Fat 0.5 g, Fiber 0.7 g, Protein 0.5 g, SaturatedFat 0.1 g, Sodium 1.6 mg, Sugar 0.1 g

CURRY POWDER - JAFFREY



Curry Powder - Jaffrey image

From "Madhur Jaffrey's World Vegetarian" cookbook. I'm guessing at the yield since I've not made this yet. Posting for ZWT.

Provided by lazyme

Categories     Indian

Time 15m

Yield 1/4 cup

Number Of Ingredients 8

2 tablespoons whole coriander seeds
1 tablespoon whole cumin seed
2 teaspoons peppercorns
1 1/2 teaspoons whole mustard seeds (brown or yellow)
1 teaspoon fenugreek seeds
5 whole cloves
3 dried hot red chilies, Crumbled
1 1/2 teaspoons ground turmeric

Steps:

  • Heat small, heavy skillet over medium-low heat.
  • Add coriander, cumin, peppercorns, mustard seeds, fenugreek seeds, cloves and chilies.
  • Stir until spices smell toasted and aromatic, about 5 minutes. (A few of the spices will darken a shade.)
  • Add turmeric; stir 10 seconds.
  • Turn out onto clean plate to cool.
  • Transfer spices to coffee or spice grinder, in batches if necessary; grind finely.
  • Use immediately or store in air-tight container in cool, dry place for up to 2 months.

Nutrition Facts : Calories 573.9, Fat 28.3, SaturatedFat 4.3, Sodium 181.9, Carbohydrate 97.3, Fiber 48.8, Sugar 5.4, Protein 22.2

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