Never buy curry powder again. Homemade curry powder is easy, cheap and guaranteed fresh every time. And you can customize it if you want to. More chili? Sure. A bit of cardamom? Why not. Hint of cinnamon? It’s up to you.
Bolst’s mild curry powder. I like it. Balanced flavours. Just tasty all around curry powder. With one problem. I can’t buy it anymore. Nobody has it in town. Looked it up on-line. With shipping – $25. Twenty-five bucks. For about two bucks of spice. Can’t see doing that. Not even for Bolst’s.
So I reverse engineered it. Had the list of ingredients and a clue. Chilies are 6% of the mix. Ingredients are presented in order – highest to lowest. Wasn’t that hard. Tinkered with it a bit and came up with this.
Homemade curry powder is great in soups like curried carrot. Or in Moroccan chicken with chickpeas. Or when you want to whip up a quick chicken curry. Just a great all around spice mix to add to your arsenal. Don’t waste money on pre-fab curry powder. Homemade curry powder. It’s easy. It’s cheap. And it’s delicious.
The recipe on the jar isn’t photoshop BTW. My wife got a Cricut crafting gizmo for Christmas. That’s my actual curry powder jar. I won’t be forgetting the recipe any time soon…
Don't spend money on pre-fab curry powder. Homemade curry powder is easy to make and just tastes better.
- 85 grams coriander powder
- 75 grams turmeric powder
- 30 grams brown mustard seeds - whole
- 12 grams kashmiri chili powder
- 6 grams ginger powder
- 6 grams cumin seed - whole
- 6 grams fenugreek seed - whole
Grind the mustard seed, cumin seed and fenugreek seed to a fine powder. A coffee grinder works well.
Combine the ground seed mixture with the remaining spices in a bowl and mix thoroughly to combine.
Store in a mason jar for up to a month.
Get your spices at a busy bulk food store. Somewhere you can be sure the spices are fresh. When it comes to ground spices, fresh is critical...