Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Yield: Makes 1/2 cup curry powder
- 1 Tbsp. turmeric
- 3 bay leaves (remove lower stem)
- 3 Tbsp. whole or ground coriander
- 2 Tbsp. cumin seed or ground cumin
- 2 tsp. ground ginger
- 1 tsp. ground white pepper (or whole white peppercorns if you can find them)
- 1 to 3 tsp. chili flakes OR cayenne pepper, depending on how spicy you want it
- pinch ground cloves or 1 whole clove
- optional: if making Indian-style curry, also add 1-2 tsp. ground garam masala
- Place all ingredients in a dry frying pan over medium-high heat. Stir continuously for 1 minute, or until pan is very hot. Then reduce heat to medium and continue stirring 6 to 10 minutes. This will lightly toast the spices, leaving them even more fragrant and tasty.
- Remove pan from heat and tip spices into a bowl to cool. Meanwhile, prepare your grinder. If using a coffee grinder (like I do), you will need to wipe it out very well with a damp cloth or paper towel to remove all traces of coffee.
- Place toasted spices in the grinder and grind well to make your curry powder. (See below for using this powder to make a delicious Thai curry.)
Quick & Easy Version:
Use all ground spices in this version, omitting the bay leaf until you cook your curry. Stir together the spices and then 'dry fry' them all together as instructed above. When you use the powder for curry, be sure to add 1-2 bay leaves to your curry pot.
How to Use this Curry Powder to make a Chicken Curry: see my: Easy Classic Curry Chicken Recipe.