FAQ for uk.food+drink.indian Newsgroup

Curry Powders

A list of curry powder recipes has been posted to the group, any comments following the making of the powders will be added to this page.
Comment from the person posting the list

I have not tried nor tested any of these powders yet. Perhaps in a month or so I will have to resort to these variations. Since I have migrated away from my asian country, I have not found any suitable curry powder to my taste. I am currently using the curry powders that I bought from asia. One last use for a meat curry and it is finished. So I want to try these out for later.

I hope this will be of some use for people who live in areas that don't have shops selling curry powders .........

Indian curries are sprinkled with garam masala just before removing pot from the fire. Cinnamon, cardamom pods and cloves should be omitted if curries are sprinkled with garam masala.

List of recipes

Hindu Ritual or Basic Blend

Jaffna Vegetable/Lentils Curry powder

Sri Lankan Sinhalese Vegetable Curry powder

Indian Vegetable Curry Powder

Hindu Vegetarian Curry Powder

Indian Sambhar Curry Powder

Indian Meat Curry Powder

South East Asian Meat Curry Powder

Sri Lanka Sinhalese Meat Curry Powder

Jaffna Meat Curry Powder

Indian Mixed Spices

Sri Lanka Seafood Curry Powder

Hindu Ritual or Basic Blend

(A very mild blend for vegetables)

Recipe

240 g coriander seeds
110 cumin seeds
10 g turmeric
10 g dried ginger root
2 cardamom pods
2 dried red chillies
7 peppercorns
5 g mustard seeds
60 g saffron

Method

Clean, wash and dry the spices in the sun.
then roast in a dry pan until fragrant.
Liquidise or pound to a fine powder.
Cool well. Then store in air tight container.

NoteThis curry powder will keep for 4 months or longer if untouched by damp fingers or spoons.

Jaffna Vegetable/Lentils Curry powder

(A mildly hot blend)

Recipe

120 g coriander seeds
60 g dried chillies
10 fenugreek seeds
1 sprig curry leaves
30 g black peppercorns
30 g cumin seeds
5 cm piece turmeric

Method

Clean wash and then sun-dry the spices for 2 or 3 days.
Roast the spices and curry leaves over a uniform heat until very hot to the touch.
Liquidise or pound and sieve. Cook well. Then store in air tight containers.

Note Add 240 gm dried chillies instead of 60 g dried chillies for a hot blend.

Sri Lankan Sinhalese Vegetable Curry powder

Recipe

120 g coriander seeds
90 g cumin seeds
60 g coconut, dried
60 g sweet cumin seeds
60 g fenugreek seeds
15 g rice
1/4 tsp turmeric powder

Method

Clean, dry the spices or roast in the pan until very hot to the touch.
Grind the coriander seeds, cumin seeds, sweet cumin seeds, fenugreek seeds, rice and coconut. Mix thoroughly. Cool well.
Now add the turmeric powder, mix well.
Store in air tight containers.

Note This curry power can be used for any South East Asian curry.

Indian Vegetable Curry Powder

(A fairly mild blend)

Recipe

240 g coriander seeds
240 g cumin seeds
40 g turmeric
75 g dried ginger root
15 g mustard seeds
2 cardamon pods
5 peppercorns
2 dried chillies.

Method

Roast the cleaned spices separately until they become very hot to the touch.
Now mix the spices and grind or pound.
Sift through a fairly fine sieve.
Cool well. Store in air tight container.

Hindu Vegetarian Curry Powder

Recipe

255 g dried chillies
255 g coriander seeds
42 g black peppercorns
45 g cumin seeds
45 g fenugreek seeds
42 g mustard seeds

Method

Sun dry the above ingredients separately until crisp and warm.
Now, roast them all separately over a uniform heat. Roast the chillies in a little ghee.
Pound or grind to a fine powder. Sift. Cool well. Store. Note This curry has a vegetarian flavour of it's own. Omit the chillies and it would give a basic mild blend. It is used for all kinds of vegetables, lentils and vegetable pilaus.

Indian Sambhar Curry Powder

(a hot blend for vegetables)

Recipe

200 g dried red chillies
50 g yellow split lentils
20 g fenugreek seeds
2 tbsp tumeric powder
100 g coriander seeds
12 g cumin seeds
12 g mustard seeds

Method

Roast the spices individually, then powder them.
Mix and store in an air tight jar till required.

Note Use 2 tbsp of Sambar powder for 1 1/2 litres water and 450 g vegetables. Note It will keep for 6 months or more.

Indian Meat Curry Powder

Recipe

450 g coriander seeds
75 g black peppercorns
120 g sumin seeds
5 cm stick cinnamon
4 cloves
112 g turmeric
60 g fenugreek seeds
(garam masala to be added)
5 cardamom pods
4 cm piece fresh ginger (paste)

Method

Roast the cleaned spices and grind or pound the spices separately.
Mix the spices thoroughly. Cool well. Store in air tight container.

Note Grind the skinned ginger into a paste before adding to the other spices when cooking.

South East Asian Meat Curry Powder

Recipe

225 g coriander seeds
125 g dried chillies
60 g cumin seeds
4 cloves
5 cm piece cinnamon
30 gm peppercorns
30 g turmeric
60 g fennel seeds
3 cardamon pods

Method

Clean and wash the spices and dry in the sun or roast them in a dry pan.
Grind or pound them.
Cool well. Store the in air tight container.

Sri Lanka Sinhalese Meat Curry Powder

Recipe

225 g coriander seeds
125g black peppercorns
3 cardamom pods
5 cm stick cinnamon
lemon grass (optional)
60 g fennel seeds
60 g cumin seeds
5 cloves
5 cm piece fresh turmeric

Method

Roast the spices separately and grind or pound them.
Sift and cool. Store in an air tight container.

Jaffna Meat Curry Powder

(a mildly hot blend)

Recipe

240 g coriander seeds
112 g dried chillies
30 g tumeric powder
garam masala
90 g cumin seeds
30 g poppy seeds
45 g peppercorns

Method

Clean, wash and dry or roast until vey hot to the touch.
Grind or pound. Sift. Cool well. Store in an air tight container.

Note Fresh ginger to be added during cooking.

Indian Mixed Spices

Recipe

30 g black mustard seeds
30 g cumin seeds
15 g fennel seeds
15 g caraway seeds
15 g fenugreek seeds

Method

Roast and combine the five spices and store in an air tight container.

Sri Lanka Seafood Curry Powder

Recipe

300 g dried chillies
150 g coriander seeds
60 g cumin seeds
pinch of fennel seeds
15 g turmeric powder
35 g peppercorns
10 g fenugreek seeds

Method

Roast and pound or grind the spices.
Cool and store in an air tight container.