Curry powder

Time

10 minutes total

Storage notes

Store in an air-tight container out of direct sunlight

Difficulty

very easy

Special requirements

spice grinder

Yield

26.5 g (servings 7 –14)

Ingredients

Weight

Volume

Procedure

Coriander seeds, whole

5 g

Fenugreek seeds, whole

1 g

Chillies, dried

3 g

Roast in a dry non-stick pan at 170°C / 338°F for 10 minutes. Agitate the pan after 5 minutes to prevent scorching.

Transfer to the bowl of a spice grinder.

Pepper, black, whole

5 g

Cardamom, seeds only, dried

0.5 g

Add to bowl A.

Turmeric, ground

5 g

Cinnamon, ground

2 g

Ginger, dried, ground

5 g

Add to bowl A.

Grind to a fine powder.

Deseed the dried chillies before toasting for a milder powder.

Serving size is based on per-person, not per-recipe.

Type spice blend

Author bhsimon

Yield (approx)

Servings

–

Serving size 2–4 g