Popular Features:
View Cart

Curry Powder

 
Curry Powder
curry-powder.jpg
photo credit: gourmetsleuth
This is a recipe for making your own curry powder.  This version is a spicy and somewhat hot Madras-style curry powder.  Fresh curry powder is much more flavorful than the store bought variety.  The recipe combines a number of traditional India spices, some or most of which you probably have at home.
Recipe By: How To Make Good Curries by Helen Lawson
  • Prep10 min |
  • Total10 min |
  • Serves3 ounces
Print
0
Be the first to rate!0
Email

Ingredients

Instructions

Prepare Whole Seeds

Grind the coriander seeds, (sieve if any large husks remain)

Blend All Ingredients

Blend the ground coriander seeds with the rest of the ingredients together in a small bowl.  Transfer the mixture to an airtight jar.You can store the curry powder for at least 6 months in a cool, dry location.

This recipe makes 3 ounces of curry powder.

Reviews [0]

Please login to submit a review
Be the first to review this!

You May Also Like

Related Products

garam masala 2 oz

garam masala 2 oz

$4.25

Valentines Day Recipes


  • Mustard-Herb Chicken Breast

    This Mustard-Herb Chicken Breasts recipe from Taste of Home is a favorite for Terri Weme of Smithers, British Columbia when she needs an easy to make main dish for dinner.

  • Vanilla Creme Brulee

    Recipe for an almost traditional Creme Brulée.

  • Citrus Mustard Chicken

    A nice dress-up for this rotisserie chicken. Another summer quickie!

  • Lemon Drop Cocktail

    This Lemon Drop Cocktail is a very popular summer drink in Lake Tahoe at Harvey's famous restaurant. The recipe is made with frozen citron vodka, fresh lemon juice and superfine sugar.

  • Grilled Steak & Hot Sweet Onions

    This recipe for Grilled Steak & Hot Sweet Onions uses Maui, Vidalia, or Texas onions, dry mustard, paprika and black pepper.

  • Chocolate Espresso Pots De Creme

    Chocolate Espresso Pots De Creme are my all-time favorite pots de creme. Instant espresso powder amplifies the depth of the chocolate flavor. Keep portions to 4 ounces or less of this rich dessert. Serve in pot de creme cups or ramekins.