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Curry Powder

63g (4oz) coriander seeds
13g (0.5oz) ground turmeric
13g (0.5oz) whole black peppercorns
large pinch ground cardamom
32g (2oz) blue poppy seeds
13g (0.5oz) dried red chillies
25g (1oz) fenugreek seeds
13g (0.5oz) black mustard seeds
10g (0.4oz) ground cinnamon
13g (0.5oz) ground ginger

For those who like their curries to pack a punch

63g (4oz) coriander seeds
44g (1.5oz) ground turmeric
25g (1oz) ground cinnamon
125g (4oz) dried red chillies
13g (0.5oz) whole black peppercorns
32g (2oz) cummin seeds
13g (0.5oz) ground cardamom

In both cases, you could add 13g (0.5oz) of dried curry leaves.
I've had difficulty finding them, and they seem quite low in taste.

To make the powder, I usually use my electric coffee grinder,
grinding a small part of the seeds at a time, then mixing the ground
and preground spices in a bowl. Both recipes make enough for a
large jar. I suspect the powder loses taste over time, but I've
never been conscious of it. Clean the coffee grinder thoroughly
after (grind some stale bread in it or something like that).

The powder is not as fine as commercial curry powder. You can sieve
the powder to remove the remaining pieces of husk, but I don't
bother.Sometimes I will give the powder I'm about to use in a curry
a quick grind in a mortar and pestle. I would advise against using
that for the main grinding though, unless you are a masochist.
Store in an airtight jar somewhere cool.

Generally, I would use one large teaspoon of curry powder per
serving, less if I use fresh chillies in the recipe.


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