Make your own curry powder

Here come the spices!

Spices Art Print
Buy at AllPosters.com

Cinnamon is a relatively expensive spice, and is commonly replaced by cassia bark in commercial powder mixes.

It is used in many meat recipes and has a strong impact on the flavor of a curry. It is not necessary to dry fry cinnamon for use in curries, but the flavor is somewhat enhanced by doing so, and then powdering into the curry mixture.

Cloves are an extremely strong spice, adding both flavor and aroma to a curry. Even just 2 or 3 added to a curry can produce a perceptible flavor.

Cloves can be added whole to a curry or used with other spices and ground to make a garam masala.

Coriander seed is used in curry powders, and the plant itself, cilantro, is also very common in Asian cookery.

It gives the characteristic 'curry' flavor, and needs to be 'dry' fried - without oil - for a few minutes before use. Grind it in a coffee grinder or pestle and mortar after frying.

It's best to keep a grinder especially for use with your curry spices.

Cumin seeds can be used whole or ground in Indian cookery. As with many curry spices, dry fry briefly - for less than a minute - before using. Be careful not to burn the cumin seeds; this can happen very easily. Add other 'wet' ingredients (such as tomato etc) quickly after frying the seeds to disperse the pan's heat.

Cumin seeds are used commonly in dry vegetarian curries, and sometimes added as a seasoning to boiled rice, imparting flavor and fragrance.

Fennel seed has an 'aniseed' type of flavor, and whenever aniseed is mentioned in Indian cookery, it is usually fennel that is actually the ingredient.

Fennel is often used in garam masala powder and is used in Kashmiri cuisine. It is one of the few spices that imparts its aroma and flavor without the need for prior dry frying.

Fenugreek is not used very often in Asian cuisine, but used mainly in Southern Indian cookery.

The seeds are fried quickly with mustard seeds, before the other spices are added. They are also used roasted and powdered with red chili as part of a condiment known as muligapuri.

Black mustard seeds are used whole in Southern Indian curries and vegetable recipes.

They are the first ingredient into the dry pan, and need to be dry fried for only 10-15 seconds - you will realise why when they start to 'pop' and jump about in the pan! When they start to crackle, add the next spice or ingredient according to the recipe.

Poppy seeds have a mild nutty taste and are generally ground to a paste with a little water after the initial dry frying.

They can be used as a coating for potatoes, or used in a curry to add the nutty taste, as well as thickening the curry.

But what do I do with these spices?

• fennel seeds - 2tbsp
  
• cumin seeds - 2tbsp
  
• coriander seeds - 2tbsp
  
• fenugreek seeds - 0.5tbsp
  
• black peppercorns - 0.5tbsp
  
• 1 clove
  
• half a cinnamon stick
  
• 2 cardamom pods
  
• salt & freshly ground black pepper