Basic curry powder

Recipe from: 6/1/2002 12:00:00 AM
Ingredients 10
Servings 1


Serving Change
  • 8 dried red chillies
  • 8 tbsp coriander seeds
  • 4 tbsp cumin seeds
  • 2 tsp fenugreek seeds
  • 2 tsp black mustard seeds
  • 2 tsp black peppercorns
  • 2 tsp garam masala
  • 1 tbsp ground turmeric
  • 1 tsp ground ginger
  • 4 curry leves


Remove stalks and seeds from chillies.
Dry-fry with next 6 ingredients, shaking pan, so as not to burn spices and to release the rich aroma.
Grind to a powder in a mortar and pestle or coffee grinder, then stir in ginger and turmeric.
Makes about 1 cup.

Indian invasion
Fry 1 large onion and 4 cloves garlic in a little oil.
Add curry powder and cook to release aroma.
Add a mixture of 4 chopped sweet and 2 regular potatoes until potatoes are tender.
Purée and serve with caramelised onions and a dollop of yoghurt.

Toss root vegetables in curry powder and a bit of oil.
Roast until done and serve with wedges of fresh lime or lemon.

A new take on mussels.
Fry onion and curry powder in a bit of oil.
Add stock, white wine, lite coconut milk and loads of fresh coriander.
Bring to the boil, add mussels, cover and cook until mussels open.
Serve with basmati rice.

Fry 1 chopped onion and a few cloves of crushed garlic in 1 tbsp oil.
Add 2 tbsp curry powder and cook to release aroma.
Add 2 cans drained chickpeas, 2 chopped tomatoes and 2 cups vegetable stock.
Cook for 10 minutes.
Add a handful of spinach and allow to wilt.
Serve with minted yoghurt and Naan bread.


Read more on: roast  |  shallow-fry  |  fruit


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