Thursday, 17 November 2011

Creating Basic Curry Powder


I don't know about you but I love to create sauces, marinade, rubs and powders from scratch.   There is something very wholesome about blending ingredients together to form a collection of flavours.  How I came about to making my own curry powder was after placing a shop brought curry powder into a recipe that my mum had given me and wondering why there was no flavour.  The ingredients list in order read maize starch, coriander, turmeric, cumin, fenugreek, mustard, salt, chilli and black pepper.  Yes that is correct starch was the top ingredient, no wonder it tasted,  actually didn't taste at all! plus thickened up my coconut cream at a great rate of knots.

So below is a mild basic curry powder, store in a jar in a cool, dark, dry place.  Or if you have a blacked out container this is better because spices deteriorate with light. Add to any curry dishes when requiring "curry powder".  This form of curry powder is East meets West in the blending.

Curry Powder

Ingredients

2 Tablespoons ground Cumin
2 Tablespoons ground Coriander
2 teaspoons ground turmeric
1 teaspoon red chilli powder
1/2 teaspoon mustard seeds
1/2 teaspoon of ground ginger

Place in spice grinder, food processor or pestle and mortar, grind or whizz together, store in jar, dated and labeled curry powder.
Add fenegreek, blackpepper and salt if desired, and experiment with different ratios to acquire your own unique blend.



No comments:

Post a Comment