Curry Powder

It might be a bit of a grind, but there is no substitute for using freshly made curry powder in your cooking. Whether it's a parsnip soup a-la Elizabeth David, or, believe it or not, a curry, home made is the real deal.

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Ingredients

• 2 tbsp whole coriander seeds
• 1tbsp whole cumin seeds
• 2 tsp whole peppercorns
• 1 1/2 tsp whole brown mustard seeds
• 5-6 whole cloves
• 3 dried, crumbled, hot red chillies
• 1 tsp whole fenugreek seeds
• 1 tsp ground tumeric
  

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Preparation

• Heat a small hard bottomed frying pan over a medium heat.

• When hot add the: -

• coriander;
• cumin;
• peppercorns;
• mustard seeds;
• cloves;
• chillies.

• Stir until spices emit a light roasted aroma. Some of the spices will darken slightly. Take care to roast very lightly or the mix will turn bitter.

• Add the:-
  
• fenugreek;
• tumeric.

• Stir for 10 seconds.

• Empty on to a clean plate to cool.

• Grind as finely as possible in a clean coffee or spice grinder or mortar and pestle.

• Store in a clean jar keeping away from heat or sunlight.

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Note: To make a spicier blend add from 1/2 to 2 tsp of good quality chilli powder to the mix.

If you can't take the grind, try the pre-grounhd mix I posted, Curry Powder 2 that I took from Pat Chapman's The New Curry Bible: The Ultimate Modern Curry House Recipe Book (Curry Club)

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