You won’t ever want to purchase a store-bought curry recipe blend again because this one is so amazing and handmade! This dish is a sight to behold, loaded with turmeric, garlic, ginger, mustard seed, cayenne, ginger, cloves, coriander, cardamom, and actual ground chili peppers. Fennel, fenugreek, sage, thyme, and other spices can be added to create your own unique curry flavor. Enjoy!
| Prep Time: | 10 mins |
| Total Time: | 10 mins |
| Servings: | 1 |
| Yield: | 1 servings |
Ingredients
- ¼ cup ground coriander
- ¼ cup ground cumin
- ¼ cup ground turmeric
- 2 tablespoons ground cardamom
- 2 tablespoons yellow mustard seed
- 2 tablespoons ground ginger
- 2 tablespoons garlic powder
- 2 teaspoons cayenne pepper
- 1 teaspoon ground red chile pepper, or to taste
- ¼ teaspoon ground cloves
Instructions
- Whisk coriander, cumin, turmeric, cardamom, mustard seed, ginger, garlic powder, cayenne pepper, chili powder, and ground cloves together in a bowl. Store in a glass air-tight jar or container.
- I use only organic herbs and spices, either from Simply Organic(R) or from MountainRoseHerbs.com.
- I have found, as most people do, that once you make your own curry, there can be no comparison! You have more control of the flavors you add without the worry of added preservatives or other additives and you can tweak the recipe according to the prepared dish at any given time!
Reviews
Wonderful blend! Best curry blend I’ve ever used. I added 1/2 Tb ground fennel as recommended. I used the curry blend for roasted pumpkin seeds (1 teaspoon per cup of raw seeds; 1/2 tsp salt; 1 tsp onion powder, 3 TB oil; roast at 350 F for about an hour.)
I like this blend and used a mini grinder to produce the blend. I also used fenugreek, nigella seeds in the recipe. Very tasty!
I added celery salt maybe 1/4 teaspoon and regular salt maybe 1/8th. I cut all other ingredients in half. I cooked 3 flat tablespoons of the spices in grapeseed oil for a couple of mins to release the flavors……… then used all of that in home made chicken stock with some extra garlic, 1 can of tomatoes, 1 can of tomato paste and some cream. Add veggies to cook through, add cream, cooked chicken and 1 can of rinsed garbanzo beans. I have taste tested the sauce, but proof of the pudding is in the eating so I will let you know in a bit……….. 1/22/16 update using the blend as I made it, was spicy but not too hot, could have stuck with the same amount cayenne pepper. Ground cardamom, i sued the spice blend fresh made and the cardamom was a little pungent. Today we ate the leftover curry, spices had blended together better, was less cardamomy in flavor and definitely need to ramp up the chili/ cayenne pepper flavors in the next one as there was a lot of mellowing in flavor all round………good first effort, thanks for sharing the recipe.
I agree, this is awesome! I added a bit of fenugreek seeds too. Thanks for the recipe.