RCI-SP.005.0125.001
CURRY POWDER
CURRY POWDER from the Recidemia collection
Prep15 min
Cook20 min
Total35 min
Servings4
Difficultyintermediate
Ingredients
- 1 tablespoon
- 1 tablespoon
- 1 unit
- 1 teaspoon
- 1 teaspoon
- 1/2 teaspoon
- 1/2 teaspoon
- 1 teaspoon
- 1/4 teaspoon
- 1 Pinch
- 1 unit
Method
1
Measure out coriander seeds and fennel seeds into a small, dry skillet or pan over medium-low heat.
2
Toast the seeds for 2-3 minutes, stirring occasionally, until fragrant and lightly browned.
3 minutes
3
Remove the pan from heat and let the toasted seeds cool to room temperature for about 2 minutes.
4
Grind the cooled coriander and fennel seeds together using a mortar and pestle or spice grinder until fine.
2 minutes
5
Add the bay leaf, ground cardamom, ground ginger, ground cloves, ground cumin, ground turmeric, cinnamon, and nutmeg.
6
Stir everything together thoroughly to distribute the spices evenly.
7
Season the mixture with black pepper to taste, stirring well to combine all components.
8
Transfer the finished curry powder to an airtight container and store in a cool, dark place for up to 3 months.