I love curry. Love it. Love Indian curries, Thai curries…green…red…yellow…love it all. I’m neither Indian nor Thai but I actually have a recipe for a Beef Stew made with yellow curry and garam masala that is to die for!! I went to make it the other day and realized I was (gasp!) out of curry powder!! So instead of going out and buying more, I decided to make my own. I mean…I have quite an extensive spice collection so I can’t figure out why I haven’t done this before! I actually did the same thing with garam masala awhile ago and wrote about it.
It’s just too easy not to do, as long as you have all the ingredients. Making your own spice blends allows you to change things up and make them your own. Maybe you like things really spicy, or maybe you don’t like any heat at all, maybe you prefer your curry powder to have less coriander than mine, less onion powder, maybe you want yours to have fenugreek..it’s really just up to you. But this is my blend, based on what I happened to have.Enjoy!
*Yellow Curry Powder
In a small dry saucepan, toast the following seeds on medium-low heat until fragrant. (And allow to cool)
•3 TB coriander seeds
•4 tsp cumin seeds
•2 tsp fennel seeds
•1 tsp yellow mustard seeds
•2 tsp black peppercorns
•10 whole cloves
•2 bay whole bay leaves
Once your spices are cooled, place them in a spice/coffee grinder (not one you use for coffee!!!) and grind until they become a powder.
Dump them into either a small bowl or the container you will be storing your spice mix in and stir or shake in the following already ground spices:
•2 TB onion powder
•2 tsp ground cayenne
•2 TB turmeric
•1 tsp ground ginger
Once everything is completely mixed you’ve got curry powder!! Store in a cool, dry place for a couple months.