I made curry myself because, wait for it, I couldn’t find it in Indian grocery stores. Really. I looked in 3 different stores and then I guessed Indians (generalization of course) do not use curry powder because they combine the spices themselves at home. Then I researched and I was right… Online info claims curry powder is a British invention to make Indian cooking easy on the brits. My guess is that this is almost correct, only it’s a smart Indian merchant that came up with the idea to sell the brits a mix with way higher profit that’s easier to sell them.
In any case, it is true that there are as many variations of curry as there are people that make them (i.e. A LOT).
So here is my version. I just made it, and I cooked with it two dishes today, lunch with a sauce with a little cream with beef and mushroom, dinner made of pork and mango. Loved the flavors of the powder and both dishes. So here’s my version. The quantities are weight, i made it in grams (12 gram turmeric etc.) and I used about half the quantity forThe two dishes I made (was half a pork shoulder so a big dish…).
- 12 Turmeric
- 2 Cardamom seeds (without the “husk”)
- 2 Cumin
- 4 Coriander
- 2 Muster seed
- 2 Fenugreek seeds
- 2 Black pepper
- 2 Garlic (dry/powder)
- 5 Ginger (dry/powder)
- 3 Ancho Chile
- 1 Cinnamon
- 2 bay leaf
- 1 Smoked habanero pepper
- 3 Beet powder
Any spices you have as whole seeds, and the Ancho Chile, roast in a pan until starting to brown a bit (don’t burn them), then grind in a spice/coffee grinder. Mix with everything else.
Without the smoked habanero the mix is not really spicy. You can use any hot pepper and as much of it as you want, I make my own smoked habanero, contact me if you want some.
The beet powder adds a bit of sweetness (and a darker color), this I also make myself and you can contact me about it.
That’s it, store in a sealed container like any other spice…and enjoy!
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