Homemade Curry Powder

This is a curry powder that you can use to create restaurant-style Indian dishes. It's not intended to be a stand-alone recipe--it's an ingredient. This is one way that restaurants are able to pump out tasty meals very quickly. Keep it on hand and you too will be able to do the same.

You probably already have a little container of Keen's Curry in your pantry, right? But you wouldn't ever use that in Indian food. Keen's is a British invention. No self-respecting Indian restaurant uses Keen's Curry. Sure it's great in curried sausages... but does it taste like Indian food? No, it doesn't.

This mix was originally inspired by Romain over at Glebe Kitchen, based on Bolst's own recipe.

Ingredients

• 100g Coriander Seeds, whole
• 36g Brown Mustard Seeds, whole
• 7g Cumin Seeds, whole
• 7g Fenugreek Seeds, whole
• 90g Turmeric Powder
• 15g Kashmiri Chilli Powder
• 7g Ginger Powder

Method

1. Place a small pan over a medium heat and gently dry-fry the Coriander Seeds, Mustard Seeds, Cumin Seeds and Fenugreek Seeds until you start to really smell the flavours release. Should only take a few minutes.
2. Remove from heat and set aside to cool. Once cooled, transfer to a spice grinder or mortar and pestle, and grind to a fine powder. Transfer to a bowl.
3. Add all of the other ingredients and mix well with a spoon.
4. Store in a sealed jar and keep in a cool place for up to 6 weeks.