Currier's Curious Curry Powder

While true Indian curries are made 'on the fly' with a variety of fresh spices, it never hurts to have on hand some pre-ground curry powder.  I'll put my recipe up against anything on the market -- it's that good. And easy to make, as long as you have the spices on hand. If not, I recommend http://www.myspicesage.com. Great selection, good prices and good customer service. This recipe is a riff on one I found in 'Classic Indian Vegetarian and Grain Cooking' by Julie Sahni. A great reference book for those  interested in Indian vegetarian cuisine.


Currier's Curious Curry Powder
Makes 1 1/2 cups

To be toasted:
1 cup coriander seeds
2 teaspoons cumin seeds
2 teaspoons black mustard seeds
2 teaspoons fenugreek seeds
2 teaspoons whole black peppercorns

20 dried red chiles
1 small Bhut Jolokia chile
20 dry curry leaves
10 whole cloves
5 whole cardamon pods
1 cinnamon stick
6 tablespoons turmeric powder

Put first five ingredients on baking sheet.
Roast in 350 degree oven for 10-15 minutes until just beginning to brown.
Remove from oven and let cool.
Add chiles, curry leaves, cloves, cardamon pods and cinnamon stick.
Grind to coarse powder in spice grinder.
Mix in turmeric and stir until distributed.
Store in glass jar. Will keep for 6 weeks but it won't last that long, don't worry!

Breathe in the heavenly aromas of India and enjoy what you've created. I'll be posting some recipes that require CCCP so get in the kitchen and make me some curry!