Believe it or not this homemade curry powder was originally made out of necessity. I guess as the saying goes “necessity is the mother of invention”.
This curry powder came to fruition when I ran out of my favorite curry powder. I was like, hmmm, can I make something similar. So I checked the ingredients on the back of the container and realized I had most of the ingredients in my spice rack. Some of which, I have to admit, I never used like fenugreek and mustard seeds.
I checked online for a combination but there are so many curry recipes out there, each with different spice ingredients and some of which I didn’t have on hand. To get them, I would have to drive a few miles to the closest spice shop and I wasn’t doing that. So I used what I had on hand and hoped for the best.
I must also add that I learned so much about the different spices from this website. It was an excellent learning tool for me and it helped me in the combination of the spices. Well, the blend was successful and it gave me the curry flavors I was looking for. Warm, spicy and full of flavor.
I absolutely love anything curry, I grew up eating and learning to cook curry so I would say its a natural part of my personal cuisine and taste. I originally hail from Guyana, South America. The cuisines there are varied as dictated by the influence of the various cultural ancestries that make up the population of Guyana.
One of the cuisines enjoyed there are curry dishes which range from meat to vegetarian dishes. Curry powder is not just one spice, but a culinary combination of a variety of spices that individually are often used for sweet or savory dishes. When combined these spices bring a unique flavor profile to dishes and wakes the taste buds up to something new and exciting.
So lets put this curry powder blend together.
You will start by measuring out the listed ingredients. You can double or triple the recipe according to your needs.
Next place all the ingredients into a food processor or high-speed blender.
Process or blend for 3 to 5 mins or until all the seeds are pulverized and a powder is formed.
Powders often lose their flavors faster than seeds so you will want to store your fresh curry powder in an airtight jar or container to seal in the aroma.
Store in a cool, dry location away from heat and sunlight. You preferably should use a dark-colored glass container to block light or sunlight as it can fade the colors of the spices.
Make just enough for a few uses as the flavor and aroma will start to fade when it is stored too long. I find it best to make what you need or what will be used within a month.
I hope you enjoy this blend. Feel free to let me know what you do differently if you have made a similar blend or any recommendations you may have in regards to the flavor profile. I’m always open to learning. 🙂
- 10 Bay leaves
- ¼ tsp Cloves
- ½ tsp Peppercorns
- ½ tsp Fenugreek seeds
- 1 tbsp Cumin seeds
- ½ tsp Mustard seeds
- ½ tsp Coriander seeds
- 1 tsp Cinnamon Powder
- 1 tbsp Tumeric powder
- 1 tsp Cayenne powder
- ½ tsp Garam Masala powder
- Measure and place all the ingredients into a food processor
- Blend for 3 to 5 mins or until a powder is formed
- Place in an airtight jar
- Store in a cool, dry location away from sunlight