|| 6 November 2020

Curry Powder

Wednesday Jan in Seattle emailed asking for my curry powder recipe. Her husband had requested lamb curry for dinner and she wanted to use my curry powder spice blend for her curry.

A good choice for an authentic curry powder. This mix is a recipe based on the curry powders I knew when I lived in India.

Indian Curry Powder

8 Tablespoons Ground Coriander

2 Tablespoons Ground Turmeric

1 Tablespoon Each:

Ground Cumin

Ground Ginger

Powdered Mustard

Finely Ground Black Pepper

Ground Fenugreek

Mix the spices and store in an airtight container.

Note: If you do not have fenugreek on hand, it will not alter the taste of the curry much if it is missing. But I prefer the curry when there is some fenugreek.

How much of this powder you use in any dish you are making will depend on what the recipe lists and your own taste in curries.

My Indian cook always added a bay leaf when making curry. And also a slice of tomato or a teaspoon or so of tomato sauce. The tomato gives a bit of acid. Some cooks prefer vinegar in place of the tomato. When I do not have tomato handy, I have used apple cider vinegar to replace the tomato.

This is a mild curry powder. If you like your curries fiery, you can add chilies or chili powder to suit your taste.

This curry powder recipe appeared in the first edition of Chic & Slim Encore. But I used different recipes in the later editions of Encore.

be chic, stay slim — Anne Barone