English curry powder
- Course: Spice mixes Curries
- Cuisine: Various Central Asian Indian
- Yield:
English curry powder ingredients
- 1 1⁄4 c Coriander seeds
- 2⁄3 c Cumin seeds
- 1⁄3 c fenugreek seeds
- 1⁄2 c Besan (gram flour)
- 1⁄2 c garlic Powder
- 1⁄3 c Paprika
- 1⁄3 c Turmeric
- 1⁄3 c Garam masala
- 1 t Dried powdered curry leaves
- 1 t Asafoetida
- 1 t Ground ginger
- 1 t Red chile powder
- -such as New Mexican
- 1 t Dry mustard
- 1 t Black pepper
- -freshly ground
Cooking English curry powder
1. In a dry skillet, toast the coriander, cumin and fenugreek seeds, then grind them together in a spice mill.
2. Combine with remaining ingredients and mix well.
3. This powder improves as it becomes better blended, the longer it is stored, it is best in about a month, but don"t store it longer than 18 months.
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