Curry powder is a mixture of spices of widely varying composition developed by the British during their colonial rule of India.It adds glorious color and incomparable flavor to chicken and seafood curries, and is great for Sunday omelets.
3/4 cup coriander seeds
1 1/2 teaspoons ground cloves
3/4 cup mustard seeds
1 Tbsp crushed red pepper flakes
1/4 cup fennel seeds
1 1/2 teaspoons fresh ground black pepper
2 Tbsp celery seeds
15 coins dried ginger
2 Tbsp ground mace
3 cloves dried garlic
2 Tbsp ground turmeric
Position rack in lower third of the oven. Preheat to 300 deg.F Combine coriander, mustard, cumin, fennel, celery, mace, turmeric and cloves in 11 x 8 x 2 glass baking dish. Stir thoroughly. Bake in preheated oven for 30 minutes, stirring occasionally. Cool completely. Stir in the red peeper flakes, dried ginger and dried garlic. Working in small batches, grind mixture finely in a spice mill, coffee grinder, mini food processor, or blender (mixture ground in a blender will not have as fine a texture). Divide evenly among jars. Seal tightly. Keeps fresh for up to 6 months. Makes five 4-ounce jars. Makes a great gift
Madras Style Curry Powder Very Hot!
2 1/2 Tbsp coriander seeds 2 teaspoons garlic powder 1 Tbsp ground cumin 2 teaspoons ground turmeric 1 teaspoons ground ginger 1 teaspoons chili seasoning 1/2 teaspoons ground allspice 1 Tbsp salt 1 Tbsp ground black pepper 1/2 Tbsp dry mustard 1/4 teaspoons saffron Grind the coriander seeds, (sieve if any large husks remain). Blend all of the ingredients together and store in an airtight jar. Makes 3 ounces.
Note: For a quick dip to complement fruit and vegetable sticks, blend sour cream or yogurt with Curry Powder, marmalade, and thyme. Try adding it to deviled eggs and egg salads. You can easily make an East Indian marinade for chicken or lamb with Curry Powder, yogurt, lime or lemon juice, and garlic