Prep Time: 5 minutes
Cook Time: 3 minutes
Total Time: 8 minutes
Yield: 1 1/2 cups
- 1/2 cup coriander seeds
- 2 1/2 tablespoons peppercorns
- 1 1/2 cinnamon sticks (break into pieces)
- 1 tablespoon cardamom pods
- 1 1/2 teaspoons fenugreek seeds
- 3 tablespoons turmeric
- 2 1/2 tablespoons ground ginger
- Place the coriander seeds, peppercorns, cinnamon sticks, cardamom pods, and fenugreek seeds into a skillet and cook over medium heat until fragrant and toasty. Shake the pan often to prevent burning. This will take about 3 minutes. Transfer the mixture to a plate or platter to cool.
- Place the cooled spices into a spice mill, blender, or food processor. Grind into a fine powder. Place the powder into a bowl and thoroughly stir in the turmeric and ginger.
- Now you have Curry powder. Store the seasoning in an airtight jar, container, or sealed baggie. Be sure to label it and record the date you made it. The powder will keep for several months.
Because we want this to be a dry powdered seasoning, we use dry ground ginger.
If you like a hot and spicy curry powder, add chili powder to your liking.
Look for whole spices in local ethnic markets, gourmet shops, natural food shops, and online.