Making a mild curry powder recipe yourself is really simple. And though it's not too fiery, it'll still allow you to enjoy the authentic taste of Indian cuisine. Whilst the recipe below contains a little chili, if you really want it mild, you can leave it out and you'll still add fab flavours to your dishes. (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 allspice berries
1 tbsp peppercorns
1 tbsp sweet paprika (or regular paprika)
2 tsp garlic powder
2 tsp ginger powder
2 tsp turmeric powder
1-2 tsp mild chili powder
1-2 tsp salt (see note 2 below)
10 green cardamom pods
1 x 3 inch piece cinnamon (or 1 tablespoon ground)
tbsp = tablespoon
tsp = teaspoon
Store your mild curry powder recipe in an airtight jar in a cool place and out of direct sunlight. Use within 3 months before making more.
Note: Dry toasting the cardamom pods, coriander and cumin seeds, allspice berries and peppercorns before grinding and combining will add even more flavours and aromas to your finished recipe as the heat helps release their essential oils.
Click here for tips and photos on this recommended cooking technique. (Link opens in new window)
Note 2: You can use table salt for this recipe and it'll be great, but as you've gone to the trouble of making your own, using a quality sea, rock or kosher salt is recommended. Not only are these less processed, they will add better flavour!
Ingredient Note: I try and use as many whole ingredients in my seasonings as I find these add the best flavours. But if you don't have them available just use pre-ground spices and reduce the quantities by half. So, instead of 2 tablespoons of cumin seeds you would use 1 tablespoon pre-ground cumin etc. Likewise for the others you don't have whole and stir in with the other ingredients when making.