Roastedcurrypowder2 Recipes

Steps:

• Set your burner on low heat, place a wok, or a pan and let it heat for about 2 minutes.
• Roast coriander, fennel, cumin separately.
• Stir with a wooden spatula as you roast them.
• This helps the seeds to roast evenly.
• Do not let them burn, when the seeds turn slightly brown (takes about 5-6 minutes), transfer them to a bowl.
• Roast chillie, peppercorn, cardamom, cloves and turmeric for about 2 minutes.
• Add the rest of the roasted spices into the wok and roast for 1 minute while mixing all the ingredients well.
• Turn off the burner and let the spices cool for about 5 minutes.
• Grind the spices in small batches in a coffee grinder.
• (I usually have two coffee grinders, one for grinding spice, and the other for coffee. You can use the same if you would like to have spicy curry coffee) The amount of grinding depends of how fine or coarse you want the powder to be.
• If you want it to be a fine powder grind it longer.
• Transfer the curry powder to an air tight container.
• If you would like to make smaller batches use smaller ratios for the coriander, fennel, cumin.
• Try to stick to the 4:2:2 ratio.
• Adjust the rest of the ingredients to fit to the amount of spice you need.
• Enjoy!

Steps:

• **WARNING**: Be sure to work in a well-ventilated cooking area when preparing this spice mix, especially if you have any type of respiratory problems.
• In a large cast iron skillet that is free of oil and moisture mix together all the spices.
• On medium heat, dry roast the spices until fragrant about 10 minutes, stirring constantly. Be careful not to burn the mixture, reducing heat if necessary.
• Set aside to cool completly. Once cooled, grind the mixture in a clean, dry spice mill or mini-chopper. *Important*: break the cinnamon stick up into smaller pieces first before processing.
• Store the curry powder in a covered container in a cool, dry place.

Steps:

• In a dry frying pan, over low heat, roast each ingredient separately till light-medium brown.
• Stir constantly[coriander, cumin, ani seeds, rice must be fairly brown, but do not let them burn].
• Mix all the roasted ingredients, put into a grinder and grind to a fine powder.
• Store in an air tight jar.
• I use this curry powder for fish curry, meat curry.
• [1Tbsp for 1 lb of meat or fish] For vegitable curry, use only about 1/2 Tsp of curry powder.

Steps:

• In a blender container, place all.
• Cover and grind for 1 to 2 minutes or till mixture is a fine powder.
• Store spice mixture in airtight container in cool dry place.

Steps:

• Combine chiles, coriander seeds, fennel seeds, and cumin seeds in small bowl. Add cold water to cover, then drain. Place drained mixture in heavy small skillet. Dry-roast over medium-low heat until seeds are dry, slightly darker in color, and beginning to pop, stirring occasionally, 3 to 4 minutes. Cool in skillet.
• Place mace, white pepper, and turmeric in spice mill or grinder. Add cooled spice mixture. Grind to powder. DO AHEAD: Can be made 1 week ahead. Store airtight at room temperature.

Steps:

• In a dry pan over a low heat separately roast the coriander, cummin, fennel and fenugreek, stirring constantly until each one becomes fairly dark brown.
• Do not let them burn.
• Put into blender container together with cinnamon stick broken in pieces, the cloves, cardamon and curry leaves.
• Blend on high speed until finely powdered.
• Combine with chilli powder and ground rice if using.
• Store in an airtight jar.

Steps:

• In a dry (not oiled) frying pan over low heat, lightly roast the cumin, fennel, and coriander seeds together just long enough to release their fragrance and remove any moisture. Shake the pan to roast the spices; you may also use a wooden spoon to stir continuously in the pan. Remove them from the pan and set aside to cool.
• In the same pan over low heat (no need to clean the pan), dry-roast the curry leaves and cinnamon together for 2-3 minutes, until the curry leaves are crispy.
• Let all the ingredients cool, and then put them into a spice or coffee grinder (this may have to be done in batches). Grind the spices to a fine powder. Spoon the curry powder into an airtight jar or container and store in a cool, dark space for up to 2 to 4 months.