The key to creating the authentic taste and aromas of Indian cuisine is to make your own curry seasoning! If you've never tried to make one before, the recipe below is an excellent one to start with. A blend of tasty spices and herbs, in minutes you'll be adding authentic flavours to your curries and other Indian dishes. (See the bottom of the page for links to more of my recipes)
What You'll Need: (makes 7-8 tablespoons)
tbsp coriander seeds
2 tbsp cumin seeds
1 tbsp fenugreek seeds
1 tbsp green cardamom pods
1 tbsp dried oregano
4 tsp dried basil
2-3 tsp chili powder
2 tsp turmeric powder
2 tsp garlic powder
1 tsp ginger powder
1-2 tsp salt (see note 2 below)
tbsp = tablespoon
tsp = teaspoon
Store your curry spice in an airtight jar out of direct sunlight. Use within 3 months before making a fresh amount.
Note: If you have a few minutes to spare, dry toasting the coriander, cloves, fenugreek and cumin is certainly worthwhile. Toasting releases massive flavours which will transfer to your finished blend (and curries).
Click here for tips and photos on this recommended process. (Link opens in new window)
Note 2: I recommend using a quality rock/sea/kosher salt or flakes as these are less processed. If you only have regular table salt available, just use that and it'll still taste fab.
Ingredient Note: Try and use a few whole spices as these will add the best flavours to your seasoning. If it's more convenient, you can use pre-ground powders and reduce the amounts in the recipe by half. So, instead of 2 tablespoons of cumin seeds you 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.