Best Roasted Curry Powder Recipes

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ROASTED CURRY POWDER



Roasted Curry Powder image

This is Mom's version of roasted curry powder. I've been using this for years. Its best when its fresh. It can be used to make all kinds of curries; chicken, fish, beef, shrimp, vegetable, etc. Use this whenever you need curry powder in recipes. Make sure you leave windows open when you are preparing this since the fumes that are created during the roasting process can make you cough and there might be some smoke. It can be stored in an air tight container for months (mine lasts about 3 months).

Provided by Shereen

Categories     Curries

Time 25m

Yield 1 pound curry powder

Number Of Ingredients 8

4 cups coriander
2 cups fennel seeds
2 cups cumin
20 dried red chilies (use less if you want to decrease the heat)
1 tablespoon peppercorn
10 cardamoms
5 cloves
2 teaspoons turmeric powder

Steps:

  • Set your burner on low heat, place a wok, or a pan and let it heat for about 2 minutes.
  • Roast coriander, fennel, cumin separately.
  • Stir with a wooden spatula as you roast them.
  • This helps the seeds to roast evenly.
  • Do not let them burn, when the seeds turn slightly brown (takes about 5-6 minutes), transfer them to a bowl.
  • Roast chillie, peppercorn, cardamom, cloves and turmeric for about 2 minutes.
  • Add the rest of the roasted spices into the wok and roast for 1 minute while mixing all the ingredients well.
  • Turn off the burner and let the spices cool for about 5 minutes.
  • Grind the spices in small batches in a coffee grinder.
  • (I usually have two coffee grinders, one for grinding spice, and the other for coffee. You can use the same if you would like to have spicy curry coffee) The amount of grinding depends of how fine or coarse you want the powder to be.
  • If you want it to be a fine powder grind it longer.
  • Transfer the curry powder to an air tight container.
  • If you would like to make smaller batches use smaller ratios for the coriander, fennel, cumin.
  • Try to stick to the 4:2:2 ratio.
  • Adjust the rest of the ingredients to fit to the amount of spice you need.
  • Enjoy!

Nutrition Facts : Calories 2018.4, Fat 78.9, SaturatedFat 5.4, Sodium 645.3, Carbohydrate 333.2, Fiber 138.2, Sugar 53.4, Protein 93.6

ROASTED CURRY POWDER #2



Roasted Curry Powder #2 image

Roasting the curry powder brings out the flavor and depth of the spices. I wish I could tell you how hot this mix is, but my taste buds have been shot from years and years of spicy food consumption. All these spices you can buy in bulk which will save you a significant amount of money. It has been years since I bought curry powder at the grocery store!

Provided by COOKGIRl

Categories     Asian

Time 15m

Yield 1/4 cup

Number Of Ingredients 14

2 tablespoons turmeric
1 tablespoon whole coriander seed
1 teaspoon fenugreek seeds
1 teaspoon paprika
1 teaspoon ground ginger
1 teaspoon whole black peppercorn
1 cinnamon stick
1 teaspoon whole cloves
1 teaspoon cumin
1 teaspoon black mustard seeds
1 teaspoon yellow mustard seeds
1/2 teaspoon anise seed
1/2 teaspoon ground cardamom
1/4 teaspoon freshly ground nutmeg

Steps:

  • **WARNING**: Be sure to work in a well-ventilated cooking area when preparing this spice mix, especially if you have any type of respiratory problems.
  • In a large cast iron skillet that is free of oil and moisture mix together all the spices.
  • On medium heat, dry roast the spices until fragrant about 10 minutes, stirring constantly. Be careful not to burn the mixture, reducing heat if necessary.
  • Set aside to cool completly. Once cooled, grind the mixture in a clean, dry spice mill or mini-chopper. *Important*: break the cinnamon stick up into smaller pieces first before processing.
  • Store the curry powder in a covered container in a cool, dry place.

Nutrition Facts : Calories 527.7, Fat 22.4, SaturatedFat 4.1, Sodium 84, Carbohydrate 84.2, Fiber 35.5, Sugar 5.1, Protein 19.5

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