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Prep Time: 5 Minutes Cook Time: 0 Minutes |
Ready In: 5 Minutes Servings: 6 |
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My favorite commercially available curry powder is from Penzey's, called the Maharajah Style Curry Powder. But when I've been out of it (horrors!) I've made my own curry powder - based on the Penzey's Maharajah ingredients - from ground spices, and this mix is also wonderfully flavorful and tasty. It is sweet and not hot, although you could add some hot ground chile to it, to taste, if you like. Ingredients:
1 tablespoon spanish paprika |
1 tablespoon ground cumin |
2 teaspoons ground fennel |
1 tablespoon ground mustard |
2 teaspoons ground dried ancho chile powder |
1 tablespoon ground coriander |
1 tablespoon ground turmeric |
1 teaspoon ground cardamom |
1 teaspoon vietnamese ground cinnamon or 1 teaspoon regular cinnamon (cassia) |
1/2 teaspoon ground cloves |
1/8 teaspoon white pepper |
1/4 teaspoon ground fenugreek |
1/4 teaspoon ground ginger |
1/4 teaspoon snipped saffron thread |
Directions:
1. Mix them all together very well (running them through a coffee grinder together is a good idea).
2. Store in an airtight container in a cool, dry place.
3. Makes 1/2 cup curry powder.
4. When I use this mix, I usually lightly toast the powder (to perk up the flavor) in a hot skillet, stirring occasionally, for 1-2 minutes before adding into my recipes.
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