Curry powder

Appears in

The New Vegetarian

The New Vegetarian

By Colin Spencer

Published 1986

  • About
Purchased curry powder is not a good idea, as it does not keep well. Make your own in small amounts as you require it. Although it is time-consuming, the final flavour of your curry will be much better. If you prefer to make curry paste, mix your ground spices with corn, sunflower or safflower oil. If bottled, this paste keeps well for many months. Use any five of the following spices: the permutations are endless. Black peppercorns, chilli, cloves, cinnamon, cardomom, mace, poppy seeds, coriander, cumin, curry leaves, fenugreek, ginger, mustard seed, turmeric.