I like to use this complex hot curry powder for my Goan style food. These spicy dishes include famous dishes like the sizzling pork vindaloo and many seafood recipes. I find the coconut-milk-based dishes favoured in Goa and Western India are a perfect antidote to the extra heat and spice in this blend. (See the bottom of the page for links to more of my recipes)
What You'll Need: (makes about 12 tablespoons)
4 tbsp coriander seeds
3 tbsp chili flakes
2 tbsp cumin seeds
2 tbsp black peppercorns
1 tbsp fenugreek seeds
1 tbsp garlic powder
4 tsp cayenne pepper
4 tsp mustard powder
3-4 tsp hot Hungarian paprika
2 tsp cloves
2 tsp turmeric powder
2 tsp ginger powder
1 tsp asafetida
2-3 tsp sea salt
tbsp = tablespoon
tsp = teaspoon
Store your hot curry powder in a cool place in an airtight jar out of direct sunlight. Use within 3 months before making more.
Note: If you want more flavour in this blend, dry toast the peppercorns, cloves, coriander, cumin and fenugreek seeds before you grind them. See the grinding page for info. (Link opens in new window)
Ingredient Note: For the best flavours when making your mixes, I advise using whole spices wherever you can. Sometimes you may not have all of them, so in these cases swap for pre-ground powders but reduce the quantities by half. Instead of 4 tablespoons coriander seeds you would use 2 tablespoons ground coriander. Reduce any others you don't have whole by half as well.
Whilst this homemade curry seasoning is certainly fiery, for some folks it may not be fiery enough!
If you want a "burn the tongue" type of heat, simply increase the amount of chili you use, or, if you buy and grind whole dried chilis, buy ones with more heat...
It's easy to buy scorching hot dried peppers online nowadays!