Mildcurrypowder Recipes

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.

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

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.

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.

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.