This homemade curry powder is far better than any commercial bottled version. Because the spices are roasted, this curry powder can be stirred into liquids to taste without first being cooked. Two teaspoons to 1 tablespoon (10 to 15 milliliters) is usually appropriate for 1 cup (250 milliliters) liquid.
|brown mustard seeds|
|green cardamom pods (husks removed)|
Stir the coriander, cumin, mustard seeds, fenugreek, and cardamom in a hot dry skillet until the spices smell aromatic, about 5 minutes. Let cool. Combine with the cloves, cinnamon, peppercorns, and turmeric in a coffee grinder or blender and blend at high speed for about 3 minutes. Strain through a fine-mesh strainer. Blend again and strain what doesn’t go through the strainer the first time. Store, tightly sealed, in the freezer.
Copyright © 2017 by James Peterson. Published by Houghton Mifflin Harcourt Publishing Company. All rights reserved.