Recipe No 762 spice blend

Basic curry powder

General curry powder most closely related to podi.

This recipe by default makes a very large amount. Scale as necessary for amounts that will be used within a couple of months.

Time

Total:

Difficulty
very easy
Yield
50–100 serves • 200 g
Metric Imperial

Processes

  • —
  1. 01
    Preheat oven to 170°C / 340°F.

  • Coriander seeds (indian) (½ cup)
    40 g
  • Cumin seeds (¼ cup)
    40 g
  • Fenugreek seeds (2 tbsp)
    25 g
  • Mustard seeds (2 tbsp)
    18 g
  • Black peppercorns (1 tbsp)
    8 g
  • Cinnamon quill, crushed
    1 inch
  • Cloves, whole (1 tsp)
    2.1 g
  • Cardamom, seeds only (‘decorticated’) (2 tsp)
    6 g
  1. 02
    Combine in a oven-safe frying pan or spead on a baking tray.
  2. 03
    Toast in the oven until aromatic, . Allow to cool slightly.
  3. 04
    Grind to a fine powder.
  4. 05
    (Optional) Pass through a fine sieve.

  • Turmeric, ground (alleppey) (¼ cup)
    40 g
  • Ginger, ground (2 tbsp)
    12 g
  • Cayenne, ground (optional) (2 tsp)
    6 g
  1. 06
    Add to toasted spices and mix to combine.

Notes

Serving size is based on per-person, not per-recipe.

Categorisation

Category
spice blend
Meal
component
Cuisine
indian
Diet
lacto-ovo-vegetarian omnivorous vegan vegetarian
Tags
curry spice mix spices