What's in curry powder?
You can find out here what to do to make the tastiest curries ever. You can even invent your own combination of spices so you get a personal recipe that's just exactly right.
In other words, make your own curry powder, convert it into a wonderful paste and wow your family and friends with a 'ruby' they'll never forget.
For more info and recipes about curry visit my group page at The Curry Temple.
Table of Contents
- What is curry powder?
- It's fine to use curry powder
- Cinnamon
- Cloves
- Coriander seed
- Cumin seed
- Fennel seed
- Fenugreek seed
- Black mustard seed
- Poppy seed
- Inside my 'Curry Cupboard'
- Spice grinding
- The Naked Chef to the Rescue
- For a curry recipe so delicious
- More spicy ideas
- Other fantastic spicy recipes
- Are you ready to create your signature curry?
What is curry powder?
A wonderful array of herbs and spices
When I started making curries as a teenager, like many people I reached for the readily available commercial curry powders. There are several varieties, but the ones most easily obtained are the Madras curry powders - they come in mild and hot strengths.The mild and hot Madras curry powders differ in the amount of chili powder in the mix. But hey, if chili powder is all there is to it, then it would be called chili powder, not curry powder. So what else goes in to make the distinctively delicious flavor of a curry powder?
In a typical Madras curry powder, you will find a combination of spices: cumin, coriander, turmeric, pepper, mustard, garlic, salt, fenugreek, fennel and cassia. When making your own, use cinnamon instead of cassia. Cassia bark is normally used instead of cinnamon commercially because it is cheaper.
It's fine to use curry powder
Don't think of it as cheating!
Here come the spices!
Cinnamon
Tuj or Dalchini
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
Lavang

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.
Stock up on cloves
Whole cloves and powdered cloves
Coriander seed
Dhania

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 seed
Jeera

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.
Stock up on Cumin
Cumin seeds and powder
Fennel seed
Saunf

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 seed
Methi

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.
Stock up on Fenugreek
Methi seeds and powder
Black mustard seed
Rai

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.
Stock up on Mustard Seeds
Poppy seed
Khus khus

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.
Stock up on Poppy Seeds

Inside my 'Curry Cupboard'
Spice grinding
To make your own curry powder
Then grind to a powder. Use the powder with onion, garlic, fresh ginger and fresh chilies, blending them all together in a food processor to make your curry paste.
But what do I do with these spices?
The Naked Chef to the Rescue
One of Jamie Oliver's curry recipes
Jamie's book The Return of the Naked Chef has this lovely curry spice combination (he calls it his 'Hot & Fragrant Rub'):
- 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
Dry fry the mixture of spices and then pound or grind into a powder for use in a delicious curry.
More spicy ideas
If you don't want to grind your spices
For example, a delicious tikka masala recipe can be made by cooking out some onion, garlic, ginger and fresh chilies. Then add commercially available garam masala powder, turmeric powder, chili powder (to suit your own taste) and a little sugar. This way, you are not constrained by the ratio of ingredients found in, say, Madras curry powder.
For a full recipe for Chicken Tikka Masala see below.
Other fantastic spicy recipes
Chances to use those spices
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Spinach and potatoes - Indian style
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Saag aloo - also known as palak aloo - combines spinach and potatoes, and is a great vegetable side dish to serve along with curries. In fact, saag aloo can be served as a meal in its own right, with some boiled rice. A delicious alternative for whe...
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Chicken Tikka Masala
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Here's a wonderful recipe for one of Britain's favorite curry dishes - chicken tikka masala. It is a highly spiced curry but one without a huge firey kick to it, as it was invented in Glasgow, Scotland to cater for British palates. If you want to add...
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Hot Chicken Madras
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Here's a really tasty curry recipe if you like your curries on the fairly hot and spicy side! Chicken Madras is one of the bestsellers in UK Indian restaurants and takeaways - hot but not too hot, and this recipe incorporates coconut and tomatoes for...
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Easy Chicken Curry
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Here's a lovely spicy chicken curry recipe that's easy to prepare. Cookery in a single pot with no marinating for hours. A delicious, healthy curry that anyone can make, and you can use lamb if you prefer, or fish, or vegetables if you're a vegetaria...
Are you ready to create your signature curry?
Let me know how you get on
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- EelKat EelKat Jun 24, 2009 @ 3:19 am
- Dropping a note to let you know this lens was blessed.
~EK
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- jmsp206 jmsp206 Apr 28, 2009 @ 10:10 pm
- A loverly mix of different spices , looks great and I bet it beats the old supermarket curry power, I will have to try it. My father was mad for a curry as he had been in the Indian Army, the one thing that he cooked for us.
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- Treasures-By-Brenda Treasures-By-Brenda Apr 24, 2009 @ 9:23 pm
- I have made garam masala (I'm not sure of the spelling) but not curry powder.
Welcome to the Culinary Favorites From A to Z group. Your page is being featured on the group page tonight. Don't forget to come back and add your lens to the link list so that it will appear on the group page!
Your page is also blessed tonight by a SquidAngel.
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- mbrownauthor mbrownauthor Apr 23, 2009 @ 9:38 pm
- I've never tried curry. Wonderful lens!
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- CherylK CherylK Apr 22, 2009 @ 12:39 pm
- Well, I sure did learn something, today! I'm definitely going to make a batch of this...my kids love curry so I'll surprise them with the homemade curry seasoning...thanks! Great lens.
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