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Home Made Curry Powder

Discussion in 'Egg, Chicken, & Other Favorite Recipes' started by bigmike&nan, Apr 16, 2009.

  1. bigmike&nan

    bigmike&nan Chillin' With My Peeps

    An old neighbor of mine's Mom went to some eastern Indian cooking classes in Fremont, CA., and brought me a batch of her homemade curry powder. This stuff was so amazing we struck a deal: every time she brought me a batch of this powder I'd throw one of my turkey curry feasts... It was a great arrangement as she'd always bring enough of this fragrant powder I could do tons of other stuff with it. Recenly I've told my wife this story enough times it was time for me to antie up, which I now do for you also. DO TRY THIS...

    This easy-to-make spice blend is the heart of most Indian dishes. A combination of different spices, it probably has as many recipes as there are families in India! Here is a basic one. Once you get a feel for the taste it gives your cooking, experiment and alter it to suit your needs.

    Garam masala is best made fresh just before you begin cooking, but if you haven’t got the patience (like me!), make a batch ahead and store for several months in an air-tight container in a cool, dark place (I use old spice jars).

    Mis en place:
    4 tbsps coriander seeds
    1 tbsp cumin seeds
    1 tbsp black peppercorns
    1 ½ tsps black cumin seeds (shahjeera)
    1 ½ tsps dry ginger
    ¾ tsp black cardamom (3-4 large pods approx)
    ¾ tsp cloves
    ¾ tsp cinnamon (2 X 1” pieces of cinnamon stick)
    ¾ tsp crushed bay leaves

    PREPARATION:
    Heat a heavy skillet on a medium flame and gently roast all ingredients (leave cardamom in its pods till later) except the dry ginger, till they turn a few shades darker. Stir occasionally. Do not be tempted to speed up the process by turning up the heat as the spices will burn on the outside and remain raw on the inside.
    When the spices are roasted turn of the flame and allow them to cool.
    Once cooled, remove the cardamom seeds from their skins and mix them back with all the other roasted spices.

    Grind them all together, to a fine powder in a clean, dry coffee grinder.
    Store in an air-tight container in a cool, dark place

    THEN try making this dip with the fresh curry powder... WOW !!
     
    Last edited: Apr 16, 2009
  2. WriterofWords

    WriterofWords Has Fainting Chickens

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    Dec 25, 2007
    Chaparral, New Mexico
    Thank you, I love to use fresh Curry and this is a great recipe from the sound of it.
     
  3. NancyDz

    NancyDz Chillin' With My Peeps

    Oct 9, 2008
    Dutch Flat, CA
    Thank you , I can't wait to try this!


    Nancy
     
  4. 2DogsFarm

    2DogsFarm Chillin' With My Peeps

    Apr 10, 2009
    NW Indiana
    Cool recipe!
    Would you believe I have everything in my cabinet except the cardamom pods? A Turkish friend provided the black cumin and it is a whole different taste than regular cumin.

    I used most of the named ingredients a little while ago in my own version of curry powderwhen I ran out of the storebought.
    But I did not toast the spices first, and I bet that makes a world of difference.

    Hey!
    Where's the dip recipe???
     
    Last edited: Apr 17, 2009

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