Homemade Roasted Curry Powder: A Cherished Family Recipe
Total Time: 25 minutes
Prep Time: 5 minutes
Cook Time: 20 minutes
Yield: 1 pound of curry powder
Category: Curries
Description: This delightful roasted curry powder, crafted from a treasured family recipe, is a versatile ingredient that enhances the flavor of various dishes, including chicken, fish, beef, shrimp, and vegetables. Best when freshly made, this spice blend infuses your meals with authentic flavors and aromas, creating an irresistible culinary experience. A word of caution: ensure proper ventilation while preparing this mixture, as the roasting process can produce strong fumes and some smoke. Once cooled, store it in an airtight container where it will maintain its potency for several months, typically lasting around three months in my kitchen.
Ingredients
| Quantity | Ingredient |
|---|---|
| 4 | Fennel seeds |
| 2 | Cumin seeds |
| 2 | Coriander seeds |
| 20 | Dried red chilies |
| 1 | Whole black peppercorns |
| 10 | Green cardamom pods |
| 5 | Cloves |
| 2 | Turmeric powder |
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 2018.4 |
| Total Fat | 78.9 g |
| Saturated Fat | 5.4 g |
| Cholesterol | 0 mg |
| Sodium | 645.3 mg |
| Total Carbohydrates | 333.2 g |
| Dietary Fiber | 138.2 g |
| Sugars | 53.4 g |
| Protein | 93.6 g |
Instructions
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Heat the Pan: Begin by setting your burner to low heat. Place a wok or a sturdy pan on the burner and allow it to warm for approximately two minutes. This gentle heat is essential for evenly roasting the spices without burning them.
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Roast Individual Spices: Once the pan is hot, start with the coriander, fennel, and cumin seeds, roasting them separately to maintain their distinct flavors. Stir the seeds constantly with a wooden spatula to ensure they roast evenly and do not scorch. This process should take about 5 to 6 minutes, or until the seeds turn a lovely shade of brown. Once they reach the desired color, transfer them to a bowl to cool.
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Continue Roasting: Next, add the dried red chilies, whole black peppercorns, green cardamom pods, cloves, and turmeric powder to the hot pan. Roast these spices for about 2 minutes, stirring frequently to blend the flavors and prevent burning.
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Combine and Final Roast: After the second batch of spices has roasted, return the previously roasted coriander, fennel, and cumin seeds to the wok. Mix everything thoroughly and roast together for an additional minute, allowing the flavors to meld beautifully.
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Cool Down: Turn off the burner and let the mixture cool in the pan for about 5 minutes. This cooling step is crucial for the spices, as it allows them to retain their aroma and potency.
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Grind the Spices: Once the spices have cooled, transfer them to a coffee grinder. If you have multiple grinders, it can be helpful to use one specifically for spices and another for coffee to avoid flavor cross-contamination. Grind the mixture in small batches to achieve your preferred texture—longer grinding will yield a finer powder, while shorter grinding will maintain a coarser texture.
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Storage: After grinding, transfer the freshly made curry powder into an airtight container. Proper storage is key to preserving the rich flavors and aromas of your homemade curry powder. For those who enjoy experimenting, feel free to adjust the ratios of coriander, fennel, and cumin to create smaller batches, while trying to maintain the overall 4:2:2 ratio for balance.
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Enjoy Your Creation: With your roasted curry powder complete, you are now equipped to elevate your cooking to new heights. Use this aromatic blend in your favorite recipes whenever curry powder is called for, and enjoy the delightful flavors that only a homemade spice blend can provide.
This recipe not only celebrates a beloved family tradition but also offers a pathway to exploring the diverse world of curries. Embrace the warmth and richness of homemade roasted curry powder, and let it inspire your culinary adventures!
