EASTERN ESSENTIALS: INDIAN CURRY SPICE MIX

Eastern Essentials: Indian Curry Spice Mix image

Provided by Andy Anderson !

Time 5m

Number Of Ingredients 11

PLAN/PURCHASE
4 Tbsp ground turmeric
4 Tbsp ground coriander
3 Tbsp paprika, sweet or hot, but not smoked
2 Tbsp curry powder, mild or hot, your choice
2 Tbsp ground cumin
1 tsp garam masala
1 tsp black pepper, coarsely ground
OPTIONAL ITEMS (NON-TRADITIONAL)
chili powder, for color and heat
cayenne, for kick

Steps:

1. PREP/PREPARE
2. Storage of homemade condiments and spices Because homemade spices and condiments do not contain any preservatives, it is important to store them properly. Non-reactive (glass) containers with tight-fitting lids are a must. If I am making a dry spice, I love to use old spice bottles that I have run through the dishwasher. If I am doing homemade sauces, I love using Weck jars. They are all glass, come in all sizes and shapes, and have excellent leakproof lids. If you shop online, you can go to Amazon, and type in "Weck Jars" and you will find a ton of them. Dry spices should be kept in a cool space, away from sunlight (spice cabinet), and sauces, in most cases, should be stored in the fridge. If properly stored, this spice should last 4 - 6 months.
3. When you use this dry spice, here is the secret to make those spices explode with flavor. Say that the recipe calls for a tablespoon of curry... add an equal amount of butter, then cook in a skillet for a few minutes. Let it brown, but not burn. Then add to the recipe. That browning in the butter will make those spices explode with flavor.
4. Gather your ingredients (mise en place).
5. Add all the spices to a non-reactive container, and store until needed.
6. PLATE/PRESENT
7. Use in any recipe that calls for curry spice. Enjoy.
8. Keep the faith, and keep cooking.