Everybody has to have one of these, a go-to curry powder. This is like Clives of India except that it’s fresh. It’s perfect, this makes a lot, but it keeps and you can easily use two heaped tablespoons of it at a time, I find.
Julie Sahni’s Curry Powder Master Recipe
Makes about 4oz/125g
2oz/60g coriander seeds
15 dry red chili pods (quantity is too taste, or may be left out entirely)
1&1/2 tsp cumin seeds
1&1/2 tsp black mustard seeds
1&1/2 tsp fenugreek seeds
1&1/2 tsp black peppercorns
15-20 curry leaves, dried or fresh (optional)
3 tbsp turmeric powder
1. Mix coriander, chili pods, cumin, mustard seeds, fenugreek seeds and peppercorns in a blender or spice mill and grind to a fine powder in several batches. Pour into a bowl and combine well.
2. If you are using fresh curry leaves dry them briefly (about 4-5 minutes) in an ungreased frying pan over low heat. Grind them in a blender and add them to the spice powder in the bowl.
3. Stir in the turmeric.
4. Transfer the curry powder to an airtight jar, cover tightly, and store in a cool place.
This is utterly, utterly divine and you can do lots of wonderful things with it. Worth every bit of the twenty minutes making it that you thought you didn’t have…you know. Those twenty minutes you spent driving to the supermarket to buy curry powder. Yes, those twenty minutes.