Curry Powder

by Michelle

Curry Powder

   Over the years, I searched high and low for a great curry powder. This is my favorite. Use it in any recipe that calls for curry powder. If you use an over-the-counter blend look for one where the ingredients list starts with coriander. Tumeric, although healthful and pleasing in color, is a one-dimensional spice, and should not be the most prominent spice used in a curry blend. This recipe is from the China Moon Cookbook by Barbara Tropp (Workman Publishing 1992).

Whole Spices:
2 Tbsps coriander seeds
1 Tbsp fennel seeds
1 Tbsp cardamom seeds
1 Tbsp cumin seeds
1 Tbsp yellow mustard seeds
2 tsps fenugreek seeds
1 tsp whole cloves
1/2 cinnamon stick, 1-1/2 inches long
1/2 tsp black peppercorns

Ground Spices:
3/4 tsp cayenne pepper
1 Tbsp ground ginger
2 Tbsps + 1 tsp turmeric

Procedure:
1. Toast the whole spices together in a small dry skillet over medium-low heat, stirring and adjusting the heat as necessary so that the spices toast without burning. Stir until the spices are fully fragrant and the lighter-colored spices are lightly browned, about 5 minutes. Stir in the ground spices. Turn off the heat and scrape the spices into a bowl. Let cool for a few minutes.
2. Using a spice grinder or a clean coffee grinder, grind the mixture in batches until fine. Store in a tightly covered glass jar. Yield: 1 cup
 

Post-grinding.