Commercially made curry powder is like a cake mix—it might be an admirable product in a pinch, but it rarely affords a cook the opportunity to shade a recipe according to his or her tastes. When we couldn’t find a curry powder that suited our China Moon taste, we experimented and came up with our own. Fragrant and spicy, it blends well with the vegetable and fruit flavors in our curried dishes.

If you do not have a spice grinder, you can use a coffee grinder as long as you clean it well.

Store the curry powder, like any dry spice, in an airtight container away from light and heat. As long as it is fully fragrant, it is usable.

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Ingredients

Whole Spices

  • 2 tablespoons coriander seeds
  • 1 tablespoon cardamom seeds
  • 1 tablespoon cumin seeds
  • 1 tablespoon yellow mustard seeds
  • 2 teaspoons fenugreek seeds
  • 1 teaspoon whole cloves
  • ½ cinnamon stick ( inches long)
  • ½ teaspoon black peppercorns

Ground Spices

  • ¾ teaspoon cayenne pepper
  • 1 tablespoon ground ginger
  • 2 tablespoons plus 1 teaspoon turmeric

Method

  1. Toast the whole spices together in a small dry skillet over low heat, stirring and adjusting the heat so that the spices toast without scorching. Stir until the spices are fully fragrant and the lighter-colored spices are lightly browned, 4 to 5 minutes. Stir in the ground spices.
  2. Using a spice grinder or a clean coffee grinder, grind the mixture finely. Store in a tightly covered jar.
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