Currypowder Recipes

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HOMEMADE CURRY POWDER



Homemade Curry Powder image

Make and share this Homemade Curry Powder recipe from Food.com.

Provided by Dancer

Categories     Vegan

Time 10m

Yield 1/4 cup

Number Of Ingredients 9

4 1/2 teaspoons ground coriander
2 teaspoons turmeric
1 1/2 teaspoons cumin seeds
1/2 teaspoon whole black peppercorn (1/2 to 1)
1/2 teaspoon crushed red pepper flakes (1/2 to 1)
1/2 teaspoon cardamom, whole,without pods
1/2 inch cinnamon stick
1/4 teaspoon whole cloves
1/4 teaspoon ground ginger

Steps:

  • In a blender container, place all.
  • Cover and grind for 1 to 2 minutes or till mixture is a fine powder.
  • Store spice mixture in airtight container in cool dry place.

Nutrition Facts : Calories 236.3, Fat 11.2, SaturatedFat 1.3, Sodium 46.9, Carbohydrate 41.2, Fiber 21.1, Sugar 1.6, Protein 8.5

BEST CURRY POWDER



BEST Curry Powder image

The ultimate curry powder, this blend is an absolute feast for the senses and hands down beats anything you'll find at the store!

Provided by Kimberly Killebrew

Categories     condiment     Seasoning Blend

Time 10m

Number Of Ingredients 13

1/4 cup coriander seeds
4 teaspoons cumin seeds
1 tablespoon fennel seeds
1 teaspoon fenugreek seeds
1 teaspoon black peppercorns
1 teaspoon yellow mustard seeds ((optional, for added heat))
4 small dried red chili peppers
4 dried curry leaves ((can substitute 1 large bay leaf))
2 tablespoons ground turmeric
1/2 teaspoon ground ginger
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon ground cinnamon

Steps:

  • Heat a skillet over medium heat and roast the whole spices and curry/bay leaves for a few minutes until very fragrant. Be careful not to scorch the spices or they will be bitter. Let the spices cool completely. Place the whole spices in a spice/coffee grinder along with the remaining ingredients and grind until you get a fine powder. Store the curry powder in an airtight jar in a dark, cool place. Will keep for several months but for best flavor use within a few weeks. Makes approx. 1/2 cup of curry powder.
  • To Make Curry Paste: Combine 1 tablespoon of curry powder with 1 tablespoon of water and 1 tablespoon of oil and mix together. You can also add some finely minced garlic and ginger. (You can use larger quantities of the paste ingredients and puree everything together in a blender.) For a Thai curry paste replace the water with fish sauce and add a squirt of lime juice.

Nutrition Facts : ServingSize 1 tablespoon, Calories 23 kcal, Carbohydrate 4 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Sodium 146 mg, Fiber 2 g, Sugar 1 g

MILD CURRY POWDER



Mild Curry Powder image

A fragrant yellow curry powder to use in soups, sauces, rice, and anything else you can think of!

Provided by Curry

Categories     World Cuisine Recipes     Asian     Indian

Time 2m

Yield 20

Number Of Ingredients 6

2 tablespoons ground cumin
2 tablespoons ground coriander
2 teaspoons ground turmeric
½ teaspoon crushed red pepper flakes
½ teaspoon mustard seed
½ teaspoon ground ginger

Steps:

  • In a blender or food processor, combine cumin, coriander, turmeric, red pepper flakes, mustard seed, and ginger. Process to a fine powder. Store in an airtight container.

Nutrition Facts : Calories 6.5 calories, Carbohydrate 0.8 g, Fat 0.3 g, Fiber 0.5 g, Protein 0.2 g, Sodium 1.3 mg

HOMEMADE CURRY POWDER SPICE MIX



Homemade Curry Powder Spice Mix image

Make the most exotic blend of spice mix for your next Indian feast. This homemade Indian curry powder spice mix is a special blend with just the right mix and match in flavor and balance. Not too smoky and not too spicy. Personalize it with suggestions I give in each recipe and create the best Indian curry you ever tasted for your next meal.

Provided by Veena Azmanov

Categories     basic recipes     cooking basics     Dinner     Lunch

Time 2m

Number Of Ingredients 14

2 tbsp Coriander powder
1 tbsp Cumin powder
1 tbsp Turmeric powder
1 tbsp Cayenne (mild or hot)
1 tbsp Smoked sweet paprika (for color)
1/2 tsp Ground ginger
1/2 tsp Pepper powder
3 tbsp Dry coriander seeds
1 1/2 tbsp Dry cumin seeds
1 tbsp Turmeric powder
2 large Dry whole paprika (hot or mild)
3 large Dry smoked paprika (Sweet for color)
1/2 tsp Ginger powder (optional - I usually add fresh in my recipe)
10 corns Black peppercorns

Steps:

  • Combine all the spices in a small spice jar. Give it a good mix.
  • Store at room temperature for up to 3 months.
  • Add the whole paprika in a frying pan and toast them over med-low heat for a minute.
  • Then add the whole spices and toast them for a minute more until fragrant.
  • You will start to get the beautiful aroma of spices
  • Take it off the heat and let cool until barely warm.
  • Place all the whole and powder spices in a spice blender and blend until smooth
  • Pulse it a few times until finely ground.
  • Store in an airtight spice jar for up to three months.

Nutrition Facts : Calories 102 kcal, Carbohydrate 17 g, Protein 4 g, Fat 4 g, Sodium 27 mg, Fiber 6 g, Sugar 2 g, ServingSize 1 serving

CURRY POWDER



Curry Powder image

A little curry powder goes a long way. Use Jemima's personal blend instead of store-bought to flavor her delicious recipes on page XX, or experiment on your own.

Provided by Taste of Home

Time 10m

Yield 2 tablespoons.

Number Of Ingredients 7

3 cardamom pods
2 teaspoons ground coriander
2 teaspoons ground cumin
1 teaspoon ground turmeric
1/2 teaspoon chili powder
1/2 teaspoon pepper
1/8 teaspoon fennel seed

Steps:

  • Remove seeds from cardamom pods. In a spice grinder or with a mortar and pestle, combine cardamom seeds with remaining ingredients; grind until mixture becomes a powder. Store in an airtight container for up to 1 year.

Nutrition Facts : Calories 3 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 1mg sodium, Carbohydrate 0 carbohydrate (0 sugars, Fiber 0 fiber), Protein 0 protein.

HOMEMADE HOT MADRAS CURRY POWDER



Homemade Hot Madras Curry Powder image

Provided by Dan Toombs

Categories     Spice Masala

Time 30m

Number Of Ingredients 14

6 tablespoons coriander seeds
6 tablespoons cumin seeds
4 tablespoons black peppercorns
2 tablespoons fennel seeds
2 tablespoons black mustard seeds
1 x 5" piece of cinnamon or cassia bark
4 x Indian bay leaves (leaves from the cassia tree)
3 tablespoons fenugreek seeds
3 star anise
20 curry leaves
15 cardamom pods
2 tablespoons turmeric powder
8 Kashmiri dried chillies
2 tablespoons hot chilli powder (optional)

Steps:

  • Roast each of the different whole spice types individually as different spices roast faster than others.
  • In a dry frying pan, roast each spice until they become fragrant. The curry leaves need to dry out and become lightly browned.
  • Transfer the spices to a bowl to cool.
  • When cool, grind them together into a fine powder in a spice grinder. You can also use a pestle and mortar but spice grinders make things a lot easier.
  • Add the turmeric powder and chilli powder to the blend and stir to combine.
  • Store in a dark location in an airtight container and use as required.
  • Use within three months.

SRI LANKAN ROASTED CURRY POWDER



Sri Lankan Roasted Curry powder image

This Authentic Sri Lankan curry powder is deeply aromatic and has very robust and complex flavors. It's a recipe that is made every week in my kitchen, so you know it's the good stuff! The ingredient ratios are easy to remember, so go ahead and make a big batch and use it any way you like to make flavorful curry dishes! EASY - This recipe is very easy to make and is the flavor base for many Sri Lankan curries. It's a fantastic recipe for anyone who wants to learn more about Sri Lankan cuisine, or just loves to make Sri Lankan food frequently. US based cup, teaspoon, tablespoon measurements. Common Measurement Conversions.

Provided by Dini from The Flavor Bender

Categories     Curry     Spice Mix

Time 25m

Number Of Ingredients 8

4 tbsp coriander seeds
3 tbsp cumin seeds
2 tbsp black peppercorns
2 tbsp basmati rice
1 tbsp black mustard seeds
3 tsp whole cloves, large (about 15 cloves (see notes))
2 tsp scant, cardamom seeds from green cardamom (seeds from the pods)
1 tsp fennel seeds

Steps:

  • Place the rice on a dry non stick pan. Heat over medium heat until the rice starts to turn light brown.
  • Add the rest of the spices and pan roast for a further 3 - 5 minutes until the spices start to brown, toast and become aromatic.
  • Keep moving the pan to prevent the spices from burning. Also adjust the cook times according to your stove and pan, to avoid burning the spices. Or your curry powder will be bitter.
  • Remove from the heat and let the spices cool down.
  • Once the spices cool down - use a spice grinder (or a mortar and pestle) to grind the spice mix into a powder in batches and mix well. Store in an air tight container.
  • Use as needed.

Nutrition Facts : ServingSize 2 tbsp, Calories 107 kcal, Carbohydrate 19 g, Protein 4 g, Fat 4 g, SaturatedFat 1 g, Sodium 14 mg, Fiber 6 g, Sugar 1 g

CURRY POWDER BLEND



Curry Powder Blend image

Provided by Alton Brown

Categories     condiment

Time 5m

Yield about 1/2 cup

Number Of Ingredients 6

2 tablespoons whole cumin seeds, toasted
2 tablespoons whole cardamom seeds, toasted
2 tablespoons whole coriander seeds, toasted
1/4 cup ground turmeric
1 tablespoon dry mustard
1 teaspoon cayenne

Steps:

  • Place all ingredients in a container with an airtight lid. Shake to combine. Store in a cool dry place for up to 6 months. When ready to use, grind and add to dishes according to taste.

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