HOMEMADE MILD CURRY POWDER AND PASTE.
This curry powder/paste is the result of an afternoon creating a curry that would keep my non curry headed friends happy but not bore the others. I really recommend a spice grinder as the flavour of freshly ground spices is just so much better than store bought powders. Keep the powder in the fridge to help retain the flavours longer. The powder should be enough for a minimum of 10 curries.
Provided by Marc Ramsey
Categories Curries
Time 30m
Yield 10 serving(s)
Number Of Ingredients 17
Steps:
- First take the coriander,cumin,fenugreek,black pepper,mustard seeds and dry fry gently in a frying pan until the mustard seeds start to pop.
- Let spices cool.
- Grind the unground spices to a fine powder and mix with remaining spices.
- This should result in a fine mild curry powder.
- For a hotter variety add one tsp of ground chile.
- For curry paste.
- Roast an onion for one hour at 200°C.
- Let onion cool.
- In a blender chop onion finely.
- Add remaining ingredients to blender and mix well.
Nutrition Facts : Calories 51.3, Fat 1.9, SaturatedFat 0.3, Sodium 7.8, Carbohydrate 8.2, Fiber 1.9, Sugar 1.2, Protein 1.6
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