Homemade curry powder

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Added Dec 18th, 08 by
FoodConnect.com Test Kitchen


  • Categories: Sauces & Condiments
  • Servings: 43 change
  • Calories per serving: 39
  • Prep Time: 15 mins
  • Cook Time: 4 mins


Nutritional Facts

Brought to you by
Per serving% Daily Value*
Calories 392%
Fat 1g2%
Cholesterol 0mg0%
Sodium 8mg 0%
Carbohydrates 7g2%

More facts>>

FoodConnect Nutritionals

Ingredients

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    [0] => Array
        (
            [46ef8d18-0430-75f4-9986-47a608c90fb2] => Array
                (
                    [title] => chile peppers, red, hot, fresh
                    [ingredientid] => 8402
                    [ingredientuuid] => 46ef8d18-0430-75f4-9986-47a608c90fb2
                    [quantity] => 2.00
                    [measure] => each
                    [title_custom] => dried red chiles,
                    [componentid] => 0
                    [method] => stemmed
                )

            [abd6ac40-f210-6db4-f9fa-ee6cf285e93f] => Array
                (
                    [title] => spice, coriander, seeds
                    [ingredientid] => 31366
                    [ingredientuuid] => abd6ac40-f210-6db4-f9fa-ee6cf285e93f
                    [quantity] => 1.00
                    [measure] => tablespoon
                    [title_custom] => coriander seeds
                    [componentid] => 0
                    [method] => 
                )

            [59edffff-563d-8a84-6df1-b070f5ee1b76] => Array
                (
                    [title] => fennel seed
                    [ingredientid] => 14751
                    [ingredientuuid] => 59edffff-563d-8a84-6df1-b070f5ee1b76
                    [quantity] => 1.00
                    [measure] => tablespoon
                    [title_custom] => fennel seeds
                    [componentid] => 0
                    [method] => 
                )

            [ce44a308-cb53-6ee4-7103-89260dcaba4d] => Array
                (
                    [title] => cumin seed
                    [ingredientid] => 11108
                    [ingredientuuid] => ce44a308-cb53-6ee4-7103-89260dcaba4d
                    [quantity] => 1.00
                    [measure] => teaspoon
                    [title_custom] => cumin seeds
                    [componentid] => 0
                    [method] => 
                )

            [66fd6cf1-659c-3394-5171-17b6dfc19845] => Array
                (
                    [title] => mace, ground
                    [ingredientid] => 20992
                    [ingredientuuid] => 66fd6cf1-659c-3394-5171-17b6dfc19845
                    [quantity] => 1.00
                    [measure] => teaspoon
                    [title_custom] => ground mace
                    [componentid] => 0
                    [method] => 
                )

            [e5ac3b9c-3c76-3e04-69f0-0513467cf1d3] => Array
                (
                    [title] => pepper, white
                    [ingredientid] => 23900
                    [ingredientuuid] => e5ac3b9c-3c76-3e04-69f0-0513467cf1d3
                    [quantity] => 1.00
                    [measure] => teaspoon
                    [title_custom] => ground white pepper
                    [componentid] => 0
                    [method] => 
                )

            [fe79ce23-34ab-3b74-c10f-ec58415eab40] => Array
                (
                    [title] => spice, turmeric, ground
                    [ingredientid] => 31465
                    [ingredientuuid] => fe79ce23-34ab-3b74-c10f-ec58415eab40
                    [quantity] => 0.50
                    [measure] => teaspoon
                    [title_custom] => turmeric
                    [componentid] => 0
                    [method] => 
                )

        )

)

  • 2 dried red chiles, stemmed
  • 1 tbsp coriander seeds
  • 1 tbsp fennel seeds
  • 1 tsp cumin seeds
  • 1 tsp ground mace
  • 1 tsp ground white pepper
  • 1/2 tsp turmeric

Recipe Method

1. Combine chiles, coriander seeds, fennel seeds, and cumin seeds in small bowl.

2. Add cold water to cover, then drain. Place drained mixture in heavy small skillet.

3. Dry-roast over medium-low heat until seeds are dry, slightly darker in color, and beginning to pop, stirring occasionally, 3 to 4 minutes. Cool in skillet.

4. Place mace, white pepper, and turmeric in spice mill or grinder. Add cooled spice mixture. Grind to powder.

DO AHEAD Can be made 1 week ahead. Store airtight at room temperature. Test-kitchen tip/ Any leftover curry powder would be delicious mixed into the filling for deviled eggs, sprinkle over quartered new potatoes before roasting, or stirred into yogurt and served with pita chips or warm naan.

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