Elisabeth Ayrton

Curry Powder

Preparation info

  • Difficulty

    Easy

Appears in

The Cookery of England

The Cookery of England

By Elisabeth Ayrton

Published 1975

A very good mixture of spices to replace prepared curry powder can be made as follows (quantities are enough for about 1½ pints (9 dl.) of the finished curry, which will serve 6):

Ingredients

  • 1 teaspoon coriander seeds
  • 2 teaspoons turmeric
  • ½ teaspoon cummin seeds
  • pinch of fenugreek*
  • ½ teaspoon dry mustard*
  • 1 teaspoon powdered ginger*
  • ½ teaspoon fresh black pepper or 12 peppercorns
  • ½ teaspoon dried chillis*
  • pinch of cardamom
  • pinch of cinnamon
  • 12 cloves
  • ½ teaspoon cayenne*

Method

Put all the ingredients through a coffee grinder or pound them in a mortar, but they must all be as fine as medium coarse black pepper, and well mixed together.

©1975 The Estate of Elizabeth Ayrton

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