Curry Powder

Ethnicity

Japanese  

Base Type

Spice  

Course

Seasoning  

Preparation Time

1-10 Minutes  

Difficulty

Easy  

Serving Size

Refresh / Double it

Comments

 

Source

Web

 

Source Description

 

Last Modified

2025-04-22  

User

Daruthe

50 Gram  Turmeric 
30 Gram  Coriander 
25 Gram  Cumin 
15 Gram  Cardamon 
8 Gram  Pepper, Black 
2 Gram  Pepper, Cayenne 
5 Gram  Cloves 
2 Gram  Fennel, Ground 
1/2 Gram  Cinnamon (optional)
1/2 Gram  Allspice (optional)
1/2 Gram  Nutmeg (optional)
1/2 Gram  Fenugreek (optional)
1/2 Gram  Bay Leaf (optional)
1/2 Gram  Sage (optional)
1/2 Gram  Oregano (optional)
            

To make up the curry powder, roast the spices in a dry frying pan for about 2-3 minutes. Cool the spices, and if possible let them mature in a cool, dark place for about a month before using

4 Stick Cinnamon
1/2 Cup Cardamon
1/3 Cup Cloves
1/3 Cup Cumin
1/4 Cup Coriander
1/3 Cup Pepper, Black
1/3 Cup Pepper, White

1. Put all of the above onto a baking sheet, and roast in a 90°C / 195°F oven. Roast for about 25 minutes, stirring occasionally.

2. Take the cardamon out of the pods. Grind it all up in a mixer, dividing up if necessary, until ground to a fine powder. (Note: nowadays I would use an electric coffee mill reserved for spices.) Store in an airtight jar.