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

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

Become a Premium Member to access this recipe

Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page

Already a member?

Best value

'Brilliant app for foodies'

'Spotify of cookbooks'

No reviews for this recipe

Dark roasted curry powder

Ingredients

Method

Become a Premium Member to access this recipe

$4.99

$39.99

Part of