Basic curry powder

General curry powder most closely related to podi.

This recipe by default makes a very large amount. Scale as necessary for amounts that will be used within a couple of months.

Time

20 minutes total: attended, 20 minutes unattended

Difficulty

very easy

Yield

200 g (servings 50 –100)

Ingredients

Weight

Volume

Procedure

—

Preheat oven to 170°C / 338°F.

Coriander seeds (indian)

40 g

½ cup

Cumin seeds

40 g

¼ cup

Fenugreek seeds

25 g

2 tbsp

Mustard seeds

18 g

2 tbsp

Black peppercorns

8 g

1 tbsp

Cinnamon quill, crushed

1 inch

Cloves, whole

2.1 g

1 tsp

Cardamom, seeds only (‘decorticated’)

6 g

2 tsp

Combine in a oven-safe frying pan or spead on a baking tray.

Toast in the oven until aromatic, 10 minutes. Allow to cool slightly.

Grind to a fine powder.

(Optional) Pass through a fine sieve.

Turmeric, ground (alleppey)

40 g

¼ cup

Ginger, ground

12 g

2 tbsp

Cayenne, ground (optional)

6 g

2 tsp

Add to toasted spices and mix to combine.

Notes

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

Nutrition

Serving size 4 g; calories 13.9 kcal, kilojoules 58.3 kJ, protein 0.6 g, carbohydrates 1.3 g, sugar 0.1 g, fat 0.6 g, saturated fat 0.1 g, unsaturated fat 0.6 g, trans fat 0 g, fiber 0.9 g, cholesterol 0 mg,

Type spice blend

Author bhsimon

Yield

Servings

–

Serving size 2–4 g

Serve	Per serve
Energy (kcal)	13.9
Energy (kJ)	58.3
Protein (g)	0.6
Fat (g)	0.6
Carbs (g)	1.3
Sugars (g)	0.1
Fiber (g)	0.9
Sodium (mg)	2.6
Cholesterol (mg)	0

Full details