Richards Homemade Curry Powder |
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Prep Time: 0 Minutes Cook Time: 5 Minutes |
Ready In: 5 Minutes Servings: 10 |
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I come from a Portuguese/Indian family that settled on a coast off Bombay, called VASAI, in 1536. It is the largest portuguese enclave outsude of Goa, and has nothing what so ever to do with Goa, even though they are both on the Konkan coast. Read more . My grandmother used to make this spice blend once a year and keep it in a tight jar to use all year around. This is a mix that has been passed on for generations. Hope you like it... Richard Ingredients:
3 tbs whole cumin seeds |
1 tbs whole fennel seeds |
3 inch sick of cinnamon |
1 star anise |
1 tbs black cloves |
1 tbs cardamom |
1 tbs fenugreek seeds |
1 tbs corriander seeds |
1 tbs poppy seeds |
6 whole dried red chilles ( you can also use the powder but dont roast it) |
1/2' tbs tumeric powder |
Directions:
1. In a frying pan, over non medium heat slow roast the spices 1-9.
2. If you are using dried chillies roast them as well.
3. Do not burn the spices, just let a soft aroma out and combine into a spice grinder with the tumeric powder.
4. Store in a tight lidded jar.
5. You can use the amount of powder according to your curry taste.
6. * I usually make each batch fresh.
7. * Note: If you are using this for fish or shellfish do not roast it.
8. Enjoy.... Richard
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