Running low on curry powder
Time to make more. This will make one cup for less than a dollar. Salt free and zero fillers.
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Are you doing this in remembrance of tim curry?
The world is running low on Tim Curry at the moment.
No. But I should have.
And by one cup. I mean one cup.
If you want to upgrade your curry for free (and some extra effort, and this is assuming your curry process involves the use of a blender), consider toasting your whole spices in your pan right before adding your wet ingredients or main wet ingredient instead of pregrinding them.
If you're going for speed, though, pregrinding in bulk is hard to beat.
These are all toasted and allowed to cool before visiting the grinder.
Why not include the names of the actual spices you are using and their quantities?
Because it's extra work if nobody wants it. Some people post every 6 months some people post everyday. It really adds up if you're a frequent poster.
Curry Powder
Servings: 1 cup
2 tbsp cardamom pods
6 tbsp cumin seeds
8 tbsp coriander seeds
1 tsp fenugreek seeds
1 tsp peppercorns
3 tbsp ground turmeric
1 tbsp whole cloves
1 tbsp ground cayenne
! you can open them up by putting them in a mortar and pestle beating them up a little.
! if you don't have a great spice grinder then I recommend sifting the powder through a mess strainer before storing
Thank you for sharing it. I've never made my curry but plenty of other spice mix. You are inspiring me. Although I prefer my currys with tumeric as the first ingredient and some mustard grains.
Curry is highly variable. Whatever works for you.
ʘ‿ʘ
Whole spices are incredibly cheap, and they last a long time. People will tell you they start to lose aroma after a little bit, and it's true, but usually you can just add more.
Chai masala is another good one to make.
Where can you get whole spices for cheap?
Find your local ethnic markets. Maybe a tienda or an asian market or a Indian one. Maybe you have a Super Giant Mega international market like Super G or H within driving distance.
I shop at my local Chinese and Indian markets on a semi regular basis, but their whole spices are generally more expensove than the pre-ground stuff.
Time to find your non local one
Chili powder, garam masala, Greek seasoning, curry powder, taco seasoning, Italian seasoning, and occasionally Emeril's Bam.
I make all of them from scratch. Though I have been using Greek instead of Italian for any recipe I can get away with it in so I have been doing Italian as needed lately.
If you like Greek you may also like za'atar. Really easy to make but I do not have a recipe, only done it a few times.
Sumac isn't something I have found at my places. It grows wild across the street unfortunately it's the toxic kind.
I'm confused; how did this come to less than a dollar?
I buy spices in bulk at ethnic markets. Not the tiny McCormick jars that cost the same amount as the bulk ones at ethnic markets.
Looks like a map of USA.
You mean South Canada?
The 11th province
We don't want them.
Coriander, fennel, cardamom, peppercorns, clove. I don't recognize the bottom center brown one.
Cup is turmeric and ground peppers?
Fenugreek is the one you didn't get. You didn't list cumin.
Cup is mostly turmeric but the cayenne pepper is on top.
That's the brownest cayenne I've ever seen.
Lighting issues. Those cummin seeds are more brown than tan in real life. I think the metal and yellow tumeric are causing the cayenne to wash out.