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Homemade Curry Powders Recipe

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This recipe for Homemade Curry Powders, by , is from Jukes Family Recipes 2020, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Angela Walters

Category:
Category:

Ingredients:  
Ingredients:  
BASIC CURRY POWDER
3 tsp turmeric
2 tsp coriander
3/4 tsp yellow mustard
1/2 tsp ginger
1/2 tsp white pepper
1/2 tsp fenugreek
1 1/2 tsp cumin
1 tsp cardamom
1/4 tsp mixed spice - see notes

Measure the spices out into an airtight jar. (I used a bowl, mixed well, then put in jar)
Close the lid and shake well. Store in a cool dry place. Note: Mixed spice is made up of cinnamon, nutmeg and allspice. If it is unavailable a pinch of cinnamon, nutmeg and allspice can be used instead. Credit: www.sprinklesandsprouts.com

JAMAICAN CURRY POWDER
2 Tbsp ground turmeric
1 Tbsp ground coriander seeds
1 Tbsp cumin seeds
2 tsp Allspice
2 tsp ground ginger
2 tsp dry yellow mustard seeds
2 tsp ground fenugreek seeds
1 tsp white or black pepper
1 whole dried clove (use about tsp ground)
1 tsp ground nutmeg (optional)
tsp ground cayenne pepper

If using whole grain, lightly toast, on low heat, in a fry pan about 3-5 minutes, just until the spices are nice and toasty. Grind in a coffee grinder when cooled. Note: You may skip the toasting and just grind all the spices. Store in an airtight container for up to 6 months. If you can't find these spices at your local grocery store, your best bet would be Indian Markets. Credit: africanbites.com

SRI LANKAN CURRY POWDER
2 Tbsp coriander seeds
1 Tbsp cumin seeds
1 Tbsp black peppercorns
Tbsp black mustard seeds
1 Tbsp cloves
1 Tbsp cardamom seeds split the pods and only use the seeds
Tbsp fennel seeds
tsp Nigella seeds
1 tsp cinnamon
1 tsp turmeric

Directions:
Directions:
Place a dry pan over a medium heat. Once warm, dry-roast all spices apart from the cinnamon and turmeric. Keep roasting for three or four minutes, stirring constantly until the spices start to brown. Do not leave the spices unattended as they would easily burn. Once cooled, place all spices including the turmeric and cinnamon into a blender or pestle & mortar and grind to a fine powder. Store in an airtight container in a cool, dark place and use as needed. Credit: https://lecoindemel.com

 

 

 

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