Dark roasted curry powder

Name: Dark roasted curry powder
Yield: Makes 250 g (9 oz)
Cuisine: Indian
Ingredients: 2 teaspoons green cardamom pods; 2 teaspoons fenugreek seeds; 5 dried red chillies, crumbled (including the seeds); 2 cinnamon sticks, crushed; 2 teaspoons raw rice; 2 teaspoons fennel seeds; 90 g (3¼ oz/1 cup) coriander seeds; 2 teaspoons cloves; 50 g (1¾ oz/½ cup) cumin seeds; 3 fresh curry leaf sprigs, leaves picked; 2 teaspoons brown mustard seeds

Preparation info

Makes
250 g

Difficulty
Easy

Appears in

Lands of the Curry Leaf

By Peter Kuruvita

Published 2018

About

This powder looks good and tastes amazing, and is wonderful sprinkled over your finished curry, or even a salad. When cooking a meat-style curry, this is the one to use.

Ingredients

90 g (3¼ oz/1 cup) coriander seeds
3

Asia
India
Spice Mix
Spicy
Vegan
Gluten-free

Method

Toast the coriander seeds and curry leaves in a dry heavy-based frying pan over medium heat. After a couple of minutes, add the cloves, cardamom, cinnamon and rice and toast until golden brown.

Now add the fenugreek, mustard, fennel and cumin seeds and dry-roast for a few more minutes, or until fragrant, taking care not to burn them. Finally add the chilli pieces and toast for a minute