Let's Make Curry Powder!

I'm going to start this post by taking a half-step back.  I will not be making a curry based sauce to begin with, but the actual curry powder that would flavor a curried dish.  In the past, I have usually just bought a container of curry powder off the shelf, giving little thought to it's providence, but this blog demands that I start from scratch, and so I will!

To do as I have done, you're going to need to make a trip to the grocery store for the appropriate seeds ands spices.  Most of these items can be bought prepackaged at most grocery stores, but an easy way to save money is to find a store that sells the items in bulk, such as certain Whole Foods, or other specialty food-stores.  And yes, I do mean actual seeds, and not the prepackaged, ground up variety that is conveniently already manufactured for you.  Working with seeds will require a piece of specialty equipment:

A mortar and pestle.

These two implements are used to finely grind our seeds, and can be found in just about any store that sells or specializes in cookware.  You might be able to jerry-rig another mechanism by which to grind your seeds, and if you manage it, kudos! Every other piece of cookware necessary to make your own curry powder should already be found in your home.  These include: a set of measuring spoons, a large, heavy-bottomed pan, and a stove.

The Ingredients:

-2 TBSP.     Coriander seeds

-1 TBSP.     Cumin seeds

-1 TSP.       Fennel seeds

-1 TSP.       Mustard seeds

-1/2 TSP.    Black peppercorns

-1 TSP.       Turmeric powder

-1/2 TSP.    Red Chili powder

-1 TSP.       Ginger powder

Now I spent close to $30 on what you see here, which sounds like a lot, and frankly is a lot, but the hit on your wallet can be made easier if you tell yourself that this assortment of seeds and spices will allow you to make several batches of curry powder--not to mention, most of them have many other uses, and are staples in their own right.

The Process:

Take that pan and put it over the burner on low, low heat.  After giving it a few seconds to warm up, dump your seeds into the pan, set your timer for 10 minutes, and then start stirring.  It's not necessary to stir for the full 10 minutes, but unattended seeds may start to burn, smoke, and due to their oils, stick to the pan, so it's important to keep an eye on them.  This is undoubtedly the best step of the process, in my opinion, because the scents bloom over the heat of the burner, which filled my kitchen with wonderfully exotic smells.  Though my nose is not the greatest, I detected the strongest notes from the fennel and cumin, like black licorice and spice.

Once the scent has taken over your kitchen, and the seeds have achieved a bit of a golden glow from their roasting, remove them from the pan and place them in an even layer on a plate to cool.  I let mine sit for 10 minutes, which was enough time.  Now into the mortar with it!  

Are you ready to exercise?  I timed myself, and it took me a solid 10 minutes, and a concerted muscular effort, to grind those seeds down.  There is a reprieve, though; the smells become even more intense as you fully release the oils from the seeds  When you set down the pestle and wipe your brow, this is what the ground down seeds should look like:

With the hard work through, all your left with is to add the remaining spices.  Shovel them in there and mix them well.  You're final product should look something like this:

The red-orange coloring is owed to the earthy turmeric, and red chili powder.  Pack this milled gold into an airtight container, and store in a cool, dry place, and add to you favorite curry dishes when the occasion calls for it.  Or try putting it in non-traditional dishes and see what dimension it adds.  

Next week I will be using my fresh-made curry powder in a either a traditional Indian dish, or an Indian-inspired recipe that has been tempting my eye for some time.  Stay tuned...

Bon Appetit!

Recipe from: showmethecurry.com