This is a good recipe for those wondering how to make curry powder. It's a fairly simple mix of whole and pre-ground ingredients, and if you regularly make your own blends or do a lot of home cooking, there is a good chance you will have most of the ingredients already. (See the bottom of the page for links to more of my recipes)
What You'll Need: (makes about 9-10 tablespoons)
3 tbsp coriander seeds
2 tbsp cumin seeds
1 tbsp green cardamom pods
1 tbsp black peppercorns
1 tbsp cayenne pepper
2 tsp fennel seeds
2 tsp turmeric powder
2 tsp paprika powder
2 tsp garlic powder
1 tsp ginger powder
2 tsp salt
6-8 dried bay leaves
tbsp = tablespoon
tsp = teaspoon
Store your curry seasoning in an airtight container out of direct sunlight and use within 3 months.
Note: You could dry toast the whole ingredients before grinding to release even more flavours. Click here for step-by-step tips and photos on grinding and toasting. (Link opens in new window)
Ingredient Note: If you don't have all the whole spices for your homemade seasonings, just use pre-ground ingredients but halve the amount you use. For example, for 2 tablespoons of whole cumin seeds you would use 1 tablespoon of pre-ground cumin. Reduce any others you don't have whole by half as well and stir in with any other powders when making.
The taste, colours and aromas of homemade blends, especially if you toast the ingredients, have to be tried to be believed!
In comparison, commercial blends are often dull in flavour, made with cheap ingredients and may contain additives and artificial colourings.
Another good reason for making your own is that you have complete control over what goes in and you can experiment and add or omit anything you like or don't like.