{"id":2888,"date":"2015-08-17T06:53:19","date_gmt":"2015-08-17T05:53:19","guid":{"rendered":"http:\/\/www.thecherryplumkitchen.com\/?p=2888"},"modified":"2015-08-17T06:53:19","modified_gmt":"2015-08-17T05:53:19","slug":"home-made-curry-powder","status":"publish","type":"post","link":"https:\/\/www.thecherryplumkitchen.com\/?p=2888","title":{"rendered":"Home-Made Curry Powder"},"content":{"rendered":"
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Curry Powder isn’t ‘one’ thing. \u00a0It’s a house mix and would seem to be a Western invention, but it’s a ready-mix which has been around for a long time. \u00a0It \u00a0was certainly available in London in the mid 1780s as there’s an advert for it in ‘The Morning Post’. \u00a0That \u00a0must have been powerful stuff because it promises “it contributes most of any food to an increase of the human race”. \u00a0I don’t make any such claims for mine \u2026 although I do have five children …<\/p>\n

You can buy Hot, Medium or Mild, but your own will always be better. \u00a0Whole ground spices are more flavourful and zingy than anything you buy ready ground. \u00a0Plus, you can customise your mix to your own taste.<\/p>\n

\"Curry<\/a><\/p>\n

This is mine. \u00a0(If you happen to be one of my children – this is the curry powder I send you to university with to put on your spicy popcorn ..)<\/em><\/p>\n

\"Curry<\/a><\/p>\n

I’ve made choices. \u00a0If you buy it, depending on the brand you buy, you may find coriander, turmeric, curry leaves, cumin, fenugreek, chilli, ginger, garlic, asafoetida, fennel seeds, caraway seeds, cinnamon, cloves, mustard seeds, green cardamom, black cardamom, nutmeg or black pepper. \u00a0I think I spotted celery salt in one the other day.<\/p>\n

This is my go-to mix. \u00a0Since the shelf life of ground spices is no more than 3 months at most I like to grind mine in small quantities.<\/p>\n

\"Curry<\/a><\/p>\n

Lightly toasting the spices does make the kitchen smell wonderful, but the real reason to do it is because it alters the flavour of the spice. \u00a0It’s not better, just different. \u00a0I like it for this.<\/p>\n

For my curry powder I place coriander seeds, cumin, black mustard seeds, fenugreek, fennel seeds, black peppercorns and cloves \u00a0in a small cast iron frying pan.<\/p>\n

\"Curry<\/a><\/p>\n

Over a low heat, warm through until the spices release their aroma and they appear slightly darker. \u00a0Transfer to a bowl. \u00a0If they stay in the pan they might burn in the residual heat. \u00a0Leave to cool.<\/p>\n

\"Curry<\/a><\/p>\n

I’m sure a purist would opt for a pestle and mortar, but I keep a bamix dry blender for the purpose. \u00a0(Don’t even think of grinding coffee beans in what has become a ‘spice mill’ or they’ll taste peculiar!)<\/p>\n

I add a few freeze-dried curry leaves and a couple of dried chillies.<\/p>\n

\"Curry<\/a>And whiz.<\/p>\n

\"Curry<\/a><\/p>\n

A little turmeric. \u00a0Then, mix.<\/p>\n

\"Curry<\/a><\/p>\n

That’s it. \u00a0A fresh and zingy curry powder. \u00a0Eat.<\/p>\n

\"Curry<\/a>Home-Made Curry Powder<\/strong><\/p>\n