This is a great spice powder to use not just for making Indian curries, it's also great to marinate meats and fish, or to make stir fry vegetables such as cauliflower and potatoes broccoli, green beans, cabbage and much, much more. Her'e's a link to using it to make crispy cabbage.
Give it a try and see for yourself. Watch the video below, to see how I dry roast the spices, so they don't get burnt.
Home Made Curry Powder
Here's an authentic Indian curry powder recipe made in my family for generations. Easy to make and so versatile. Shelf stable for up to 3 months with zero preservatives.
Dry roasting your spices whole for the correct amount of time (without burning them), allowing to cool first and then blending is the secret to getting a perfect blend of spices that can be used in so many different ways.
Ingredients
- 3 tbsp coriander seeds (raw and whole seeds are best to use)
- 1 tbsp cumin seeds (raw and whole seeds are best for this recipe)
- 10 peppercorns (I used black peppercorns)
- 1 smoked brown chili (a used a large south Indian dry brown chili, you can use 1 medium to large chipotle)
- 8 Kashmiri chillies
- 1 tbsp turmeric powder
Instructions
-
Heat a cast iron pan on high heat, once it's hot, turn down heat to low and dry roast first the coriander and cumin seeds for 15 seconds, then add the chillies and roast for another 15 seconds. Finally add your black peppercorns and turn up heat to medium and dry roast all the spices for 1 minute, being careful not to burn the spices. Skate the pan or use a spatula to oviod burning your spices.
-
Immediately remove from the hot pan and allow to cool to room temperature.
-
Once your spices have cooled, blend to a fine powder in a a vitamix blender or a any other high powered blender.
-
Store in an airtight bottle for up to 3 months.
Note:
-
This curry powder is delicious when used to make coconut and vegetabe curry. You can also use it to season other vegetables, meat and fish. Remember to add salt, as salt is not added to this curry powder.