Sep 29th, 2004
Alright, I have a foodie sin to confess. I'm pretty sure that the little container of curry powder sitting on my spice shelf is the same container my mom bestowed upon me as I went off to college. In 1989. Given that she did not buy me new spices but gave me the old ones from her shelf, I shudder to think how old that bottle really is. So you might understand why I found the idea of making my own curry powder attractive.
The recipe comes from an odd little cookbook that I've had for years and recently rediscovered, called The Curry Book. The author, Nancie McDermott, combines curry recipes from all over the world as well as some decidedly of her own invention (Vegetable Ravioli in Curry Cream Sauce anyone?). Flipping through it inspired Spice Week. This recipe makes about a half cup of curry powder, which is a lot considering you usually only need 1 tablespoon per recipe. I've used it in two recipes so far and they both turned out fabulously. Definitely an improvement over my 15 year old jar!
This is the Easy Curry Powder recipe. I'm excited to try the Basic Curry Powder (evidently a step up in complexity) and the Sri Lankan Style.
If you have any of the required spices in whole rather than ground form, just clean out your coffee grinder and use that to grind 'em up. I had to do that for the black pepper and cardamom and I like to think Jim's latte the next day had a vaguely exotic flair.
Easy Curry Powder3 tbsp ground coriander
2 tbsp ground cumin
2 tsp freshly ground pepper
2 tsp ground clove
2 tsp ground cinnamon
2 tsp ground ginger
2 tsp ground cardamom
1 tsp ground cayenne
2 tbsp ground turmeric
Measure all the spices except the turmeric into a medium, dry frying pan and stir to combine them well. Have a plate handy next to the stove on which to cool the spices.
Place the frying pan over medium heat and toast, stirring constantly, until the spices darken a little and release their fragrance, about 3 minutes. Wisps of smoke will rise up from the pan as the spices toast.
Tip them out onto the plate to cool to room temperature. Add the turmeric and stir with a fork or small whisk until the spice powder is evenly colored. Seal airtight and store away from heat and light.
Use within 3 months.
-The Curry Book, Nancie McDermott