Curry Powder
Curry powder is a spice mix of widely varying composition. Though made popular by South Asian cuisine, curry powder is widely used in various parts of the world. On the west African coast for instance, it is the major spice used to season the popular Jollof Rice (Recipe soon). No two curries are the same; various ingredients are combined to produce curry powder. The good thing about making your own curry is that you can use more or less of a particular spice. This recipe uses a combination that I love.
INGREDIENTS:
(1) 2-1/2 Tablespoons Coriander Seeds
(2) 1 Teaspoon Mustard Seeds
(3) 2 Tablespoons Cumin Seeds
(4) 1 Teaspoon Fennel Seeds
(5) 2 Tablespoons Black Peppercorn
(6) 1 Teaspoon Cloves
(7) 2 Teaspoons Cardamom
(8) 1 Tablespoon Ground Cinnamon
(9) 2 Teaspoons Ground Ginger
(10) 2 Teaspoons Turmeric Powder
(11) 1 Teaspoon Chili Powder
(12) And of course, 1 Teaspoon Grated Nutmeg
Note: Curry gets the yellow color we are used to from turmeric. If you want yours to be less spicy with a sharper yellow color, just add more turmeric to the spice blend.
Green Cardamom
PROCEDURE:
First of all, a warning: Be prepared to sneeze a little.
(1) Place the Coriander, Mustard, Cumin, Fennel and Cardamom into a frying pan and toast until the seeds start popping. Shake the pan occasionally to move seeds around. This process should take about 5 minutes.
(2) After the seeds have popped for about a minute, add the other spices and toast until all the mixture is hot. Be careful not to burn the seeds and spices. This should take about 1 minute.
(3) Turn all the spices into a dry blender or mortar and grind until it forms a powder.
(4) Allow powder to cool before turning into a jar. Make sure the jar is air tight so as to keep it fresh. This curry has a shelf life of up to 6 months.
Terry Adido is passionate about showing people how easy it is to recreate restaurant quality meals in the comfort of their kitchens. With a style of cooking he refers to as Afro-European Fusion, his meals are influenced greatly by French and Italian Cuisine with a West African twist. If you love good food, you are in for the ride of your life.
This is really nice Terry. God continue to bless n increase your knowledge. Pls how about how to make the curry sauce?
Thanks in advance
Thanks. There are various types of curry sauces. I have a goat curry recipe on the website.
Whoa! That easy? Wish I knew where to source the ingredients locally and the names to ask for.
Yes, that easy!
Nice 1 there terry, I’ve actually learnt a lot from u and trust me i’m gonna give it a try cos am so much in luv with curry.
Thanks.
Nyc 1, i wish i know d Yoruba name 4 d ingredients
Working on that.
A nice job you’re doing there, Terry. This is so enlightening. Thanks!
Thanks
Curry aside the lovely taste and aroma in food is medicinal. Tumeric is call Ata le pupa looks like ginger smaller in size and colour is like dip yellow or orange. Standard combination of tumeric and black pepper(yere) is good for people suffering from arthritis.
hi Terry, thanks for sharing. recently, i made fried rice and the curry powder i used gave it a terrible colour and i wondered how to make my own curry powder and bang! you posted this. you are awesome. i shall be making some soon and will feed you back. thanks for sharing your knowledge…may knowledge and wisdom be increased unto you. cheers
Thanks. good luck with trying it out.
Pls were can one get those ingredient from
Terry i actually thought you were all about flour butter and eggs based on most of your posts on STYCC but now i know better. i’m trying the other chinese spice and i have all ingredients except for that star shaped one…
Thanks.You will love it.
Thanks so much for ths, pls how do I know the yoruba name for mustard and if you for vinegar too. Please help. Thanks
Hi. I do not know the yoruba names. Sorry