Homemade Curry Powder Recipes

BEST CURRY POWDER

Steps:

• 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.

HOMEMADE CURRY POWDER

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.

MILD CURRY POWDER

Steps:

• In a blender or food processor, combine cumin, coriander, turmeric, red pepper flakes, mustard seed, and ginger. Process to a fine powder. Store in an airtight container.

HOMEMADE CURRY POWDER SPICE MIX

Steps:

• Combine all the spices in a small spice jar. Give it a good mix.
• Store at room temperature for up to 3 months.
• Add the whole paprika in a frying pan and toast them over med-low heat for a minute.
• Then add the whole spices and toast them for a minute more until fragrant.
• You will start to get the beautiful aroma of spices
• Take it off the heat and let cool until barely warm.
• Place all the whole and powder spices in a spice blender and blend until smooth
• Pulse it a few times until finely ground.
• Store in an airtight spice jar for up to three months.

CURRY POWDER

Steps:

• Remove seeds from cardamom pods. In a spice grinder or with a mortar and pestle, combine cardamom seeds with remaining ingredients; grind until mixture becomes a powder. Store in an airtight container for up to 1 year.

HOMEMADE HOT MADRAS CURRY POWDER

Steps:

• Roast each of the different whole spice types individually as different spices roast faster than others.
• In a dry frying pan, roast each spice until they become fragrant. The curry leaves need to dry out and become lightly browned.
• Transfer the spices to a bowl to cool.
• When cool, grind them together into a fine powder in a spice grinder. You can also use a pestle and mortar but spice grinders make things a lot easier.
• Add the turmeric powder and chilli powder to the blend and stir to combine.
• Store in a dark location in an airtight container and use as required.
• Use within three months.

HOW TO MAKE CURRY POWDER

Steps:

• Measure all the ingredients into a small mixing bowl. Use 1 tbsp (7 grams) of ground coriander, 1 1/2 tsp (3 grams) of ground cumin, 1 tsp (2 grams) of turmeric powder, 1/2 tsp (1 gram) of ground black pepper, 1/2 tsp (1 gram) of chili powder, and 1/2 tsp (1.5 grams) of ground ginger. This recipe makes enough curry powder for a 4-person dish. If you want more to keep in the cupboard to use at a later date, double or triple the recipe.Did You Know? There are tons of different varieties to curry powder, just depending on where you are and what you prefer. Other commonly included ingredients are fenugreek, garlic, fennel, caraway, cinnamon, clove, mustard, and nutmeg. If you want to experiment, consider adding 1 or 2 new spices at a time in 1/2 teaspoon (1 gram) increments.
• Use a whisk to thoroughly mix up all of the ground spices. Gently mix the ingredients so that they don't go flying everywhere. If you don't have a whisk, a fork will also get the job done. If you want, you could also put the ingredients straight into the storage container and shake it up well to mix things together.
• Transfer the curry powder to an airtight storage container. Use a clean container that has a tight-fitting lid; something small like a spice jar would work well. Glass works well for curry powder, as it won't stain the container, but plastic can also work. If you do use plastic, just make sure there isn't an odor in the container, as the curry powder will absorb it. If you're having trouble getting the curry powder into the container because the top is too small, use a funnel. If you're planning on using the curry powder right away, you can skip the storage steps.
• Store the curry powder in a dry, cool location for up to 3 years. Even after 3 years, the curry powder would still technically be safe to use, but its flavor and aroma will be much better the sooner it's used after it has been prepared. Keep it away from direct sunlight and from any moisture. Keep in mind that the powder may be fresh for a shorter period of time if you're using spices that are already several years old. For the best results, use spices that have been purchased in the last 6 months. Write the "made on" date on a piece of masking tape on the container so you will remember how long it'll be good for. If the curry powder doesn't smell good or smell strong when you open the container, it has probably gone bad or lost a lot of its potency.
• Add 2-2.5 tbsp (12-15 grams) of curry powder for a 4-person dish. Depending on your preferences, you may want more or less curry powder. Play around with the measurements until you find the right proportion for your personal tastes. Curry powder can be made into delicious soups, sauces, and marinades. It can also be used as a dry rub on meat and seafood.

CURRY POWDER BLEND

Steps:

• Place all ingredients in a container with an airtight lid. Shake to combine. Store in a cool dry place for up to 6 months. When ready to use, grind and add to dishes according to taste.

HOMEMADE CURRY POWDER

Steps:

• Combine chiles, coriander seeds, fennel seeds, and cumin seeds in small bowl. Add cold water to cover, then drain. Place drained mixture in heavy small skillet. Dry-roast over medium-low heat until seeds are dry, slightly darker in color, and beginning to pop, stirring occasionally, 3 to 4 minutes. Cool in skillet.
• Place mace, white pepper, and turmeric in spice mill or grinder. Add cooled spice mixture. Grind to powder. DO AHEAD: Can be made 1 week ahead. Store airtight at room temperature.