The following recipe is for an hot Indian curry powder, which can be used to curry meat or vegetables. All ingredients except turmeric should be in their whole form. Keep in mind that you can also substitute any of the ingredients or add other ones to suit your taste buds.
- Dry red chili (whole) – 20 to 30 (more chili = more heat!)
- Coriander (seeds) – ½ cup
- Cinnamon (stick) – 4 sticks
- Cardamom (pods) – 15
- Cloves – 1 tbsp.
- Back pepper (whole) – 1 tbsp.
- Cumin seeds – 3 tbsp.
- Fennel seeds – 3 tbsp.
- Turmeric powder – 1.5 tbsp.
- Using a cast-iron pan, toast all of the above ingredients, except turmeric powder, on low-heat for 10 to 12 minutes or until you begin to see smoke.
- Remove spices from the pan and allow them to cool. Place all ingredients including turmeric powder into a grinder and grind into a fine powder. You may have to do this in batches, depending on your spice grinder.
- You may choose to sift the powder through a sieve to remove any unground pieces or leave it as is for an added crunch.
So what can you curry?
The beautiful thing about curry powder is that you can use it to enhance the flavor of practically anything. Chicken, vegetables and legumes such as lentils and chickpeas are probably the most commonly curried ingredients. Yet, it is just as easy to come across dishes that consist of curried beef, lamb, fish, shrimp and even eggs.
The thing to keep in mind with curry is that it’s all about variety. Try curry on new things. Use different proportions in your powder. Make it your own!