Mildcurrypowder Recipes
MILD CURRY POWDER
A fragrant yellow curry powder to use in soups, sauces, rice, and anything else you can think of!
Provided by Curry
Categories World Cuisine Recipes Asian Indian
Time 2m
Yield 20
Number Of Ingredients 6
Steps:
- In a blender or food processor, combine cumin, coriander, turmeric, red pepper flakes, mustard seed, and ginger. Process to a fine powder. Store in an airtight container.
Nutrition Facts : Calories 6.5 calories, Carbohydrate 0.8 g, Fat 0.3 g, Fiber 0.5 g, Protein 0.2 g, Sodium 1.3 mg
HOMEMADE MILD CURRY POWDER AND PASTE.
This curry powder/paste is the result of an afternoon creating a curry that would keep my non curry headed friends happy but not bore the others. I really recommend a spice grinder as the flavour of freshly ground spices is just so much better than store bought powders. Keep the powder in the fridge to help retain the flavours longer. The powder should be enough for a minimum of 10 curries.
Provided by Marc Ramsey
Categories Curries
Time 30m
Yield 10 serving(s)
Number Of Ingredients 17
Steps:
- First take the coriander,cumin,fenugreek,black pepper,mustard seeds and dry fry gently in a frying pan until the mustard seeds start to pop.
- Let spices cool.
- Grind the unground spices to a fine powder and mix with remaining spices.
- This should result in a fine mild curry powder.
- For a hotter variety add one tsp of ground chile.
- For curry paste.
- Roast an onion for one hour at 200°C.
- Let onion cool.
- In a blender chop onion finely.
- Add remaining ingredients to blender and mix well.
Nutrition Facts : Calories 51.3, Fat 1.9, SaturatedFat 0.3, Sodium 7.8, Carbohydrate 8.2, Fiber 1.9, Sugar 1.2, Protein 1.6
TRINIDAD CURRY POWDER
Hot pepper is notably absent from this mixture-unlike curry powder from Madras. Trinidadians like to add fresh hot pepper to dishes, according to taste.
Provided by Ramin Ganeshram
Categories Curry Spice ingredient Cardamom Coriander Cumin Peanut Free Tree Nut Free Wheat/Gluten-Free Dairy Free Soy Free
Yield Makes 2 cups
Number Of Ingredients 9
Steps:
- Break open the cardamom pods, remove the seeds, and discard the pods.
- Place the cardamom seeds, coriander, seeds, cumin seeds, mustard seeds, fenugreek seeds, and curry leaves in a heavy frying pan and toast, swirling for about 5 minutes, until the spices begin to release their aromas.
- Place the toasted spices in a food processor or spice grinder and add the peppercorns and cloves. Grind the mixture to a find powder. Stir in the turmeric.
- Store in an airtight container. If stored properly, curry powder will keep for at least two months.
MILD CURRY POWDER
"This spice mix suits delicate vegetables." Cooking Light. (It is PARTICULARLY good with the recipe for Curried Cauliflower you will find on this site.)
Provided by Gerry sans Sanddunes
Categories Vegetable
Time 5m
Yield 1/3 cup
Number Of Ingredients 7
Steps:
- Combine all ingredients.
- Store in an airtight container in a dark, cool place for up to 2 months.
Nutrition Facts : Calories 303.1, Fat 13.5, SaturatedFat 2, Sodium 49.8, Carbohydrate 54.9, Fiber 30.5, Sugar 7.4, Protein 13.8
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