Curry Powder Ingredients
Curry Powder is a very general term for a mix of spices which can be used to make a curry, but even the word curry is extremely general and covers many styles and types of cooking across the whole world. For an Indian style Curry Powder there are two essential ingredients (in my opinion) and these are Cumin and Coriander seeds. Just these two alone as a base on which to make a curry can produce a pretty good result especially if the spices are toasted and freshly ground. I suppose the reason for curry powder at all is to take away some of the supposed complexity of many of the spices which we use to make a curry and to leave the chef armed with a simpler ingredient. This type of curry powder requires a few more ingredients which are therefore also essential and potentially dozens of optional extras. The absolute minimum for a chef's simple curry powder would therefore be Cumin and Coriander as discussed plus turmeric for mainly colouring and of course chilli powder for heat. This basic Curry Powder can then be augmented with many numbers of spices most usually, dried ginger, black pepper, cloves, mace, green cardamom, black cardamom, bay, cinnamon. Often these latter spices would be made into a Garam massalla Curry Powder and added late in the cooking of the curry to create great aromatics, but a little in the beginning can give the spice foundation and time to permeate fully into the substance of your final curry dish.
Curry Powder like all ground spices rapidly loses aroma and flavour when exposed to the air so should ideally be stored in air tight packages in a cool dark larder. I would not advise keeping curry powders for too long as they do deteriorate quite rapidly. The best advice is to keep whole spices and toast and grind as required as this gives the freshest possible result, however in todays busy world this is not always possible which is why we have started our own Curry powder service where we make your curry powders fresh to order. Click here for more info...
General Curry Powder Recipe
Use 1 Teaspoon per person or there abouts
- 5 Tablespoons coriander Seeds
- 7 Tablespoons cumin seeds
- 3 Tablespoon Turmeric Powder
- 1 teaspoon chilli powder (optional or more to taste)
- 1 teaspoon ginger powder
- 1 teaspoon garlic powder
- Seeds from 2 Green cardamom pods
- 2 Tablesoons fennel
- 2 Tablespoons Fenugreek seeds
- 1 Teaspoon ground pimento(Allspice)
- 1 Teaspoon whole cloves
- 1 Teaspoon cinnamon powder
- 1 Teaspoon black pepper corns
- 1 Teaspoon Hing yellow powder Aesfotida (optional)
|Toast the whole cumin, coriander, fenugreek and fennel seeds in a frying pan until they begin to crackle, leave to cool and grind them with all the whole seeds in a pestle and mortar or spice or coffee grinder. Mix with the powdered spices and store in an airtight container. I would normally only put a little chilli powder in the curry powder mixture and add more if needed when cooking. If this sounds like a lot of effort then Click here to see our range of freshly ground Restaurant grade curry powders or Click here to see our range of freshly ground curry kits|
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