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How to Make Your Own Curry Powder - Magical Spice Mixes #72
February 25, 2016

How to Make Your Own Curry Powder and Add Fab Flavours to Your Indian Dishes


25th February 2016 -- Issue #72

Table of Contents

1. My Facebook Page/Youtube/Google Plus/Twitter Links

2. Recipe of the Week - How to Make Curry Powder

3. My Recipe Book

4. Top Tips on Toasting and Grinding Spices For Fab Flavours and Mouthwatering Aromas!

Facebook/Youtube/Google+/Twitter Links

To keep up to date with new recipes and herbs and spices info,

I have a Facebook page you may like...

Here's my Youtube channel with all my spice mix videos...

And if you're a Google Plus user...

And if Twitter is your thing...

Homemade Curry Mix

For adding the fabulous flavours and aromas of India to your cooking, this easy-to-make spice mix is just the thing. Using a mixture of traditional ingredients, it can be made in just minutes!

Makes about 6-7 tbsp

3 tbsp coriander seeds
2 tbsp cumin seeds
1 tbsp black peppercorns
2 tsp garlic powder
2 tsp turmeric powder
2 tsp chili powder
2 tsp fennel seeds
8-10 green cardamom pods
2 tsp sea salt
! tsp ground ginger
6-8 whole cloves
6 dried bay leaves

tbsp = tablespoon
tsp = teaspoon


  • Crumble the bay leaves

  • Grind the bay pieces along with the coriander, peppercorns, fennel, salt, cumin, cloves and cardamom pods

  • Add to a bowl. You could sieve it if you would prefer a finer powder

  • Add the turmeric, garlic, ginger and chili to the bowl and combine thoroughly
That's all there is to it!

Store in an airtight container out of direct sunlight. Use within 3 months.

Click for a large collection of my other curry powders.

Note: You could dry toast the coriander, cumin, cloves fennel and peppercorns for a few minutes prior to grinding for even more flavours.

See the toasting and grinding info below for tips on this recommended cooking process.

Spice Magic - Recipe Book
Special Offer

I've reduced the price to only $5 exclusively
for my newsletter subscribers.

This is my new downloadable recipe book all about making your own spice mixes and herb blends.

It has 100 Recipes from all around the world ranging from the basic to fairly complex.

Just a few of the recipes you'll find within...

  • A Collection of BBQ Rubs
  • Cajun, Creole and Taco Seasonings
  • Curry Powder and Masala Blends
  • Pumpkin and Pudding Spice Recipes
  • Mulling and Pickling Spice Mixes
  • Recipes For Dry rubs
  • Blends From China, India, US, Africa and Europe
  • And Many More

It comes with 4 bonus books all written by me!

It also has a 60 day money back guarantee.
No questions asked!

Click Here For Further Info.

How to Toast and Grind

Dry toasting and grinding spices is the key to getting the most flavour out of your ingredients and into your home cooking...

Step 1: Add your whole spices to a dry pan over a low to medium heat and whilst stirring or shaking the pan, lightly toast them for a few minutes. When you can really smell the aromas and they start to darken, they're ready.

Step 2: Let them cool and then grind.

Step 3: For a finer blend, put them through a sieve before combining with any ground ingredients and herbs.

Click Here for step-by-step info and photos on this recommended technique.

Pass It On

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Until Next Week,

Jason -

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