I’m kinda bummed that they stopped making my favourite curry powder….:(
…but I guess it forces me to create my own….to be honest, it’s almost ‘TOO MUCH TROUBLE”…but I love it so I do:
3 Tab. Cumin
1 Tab. Black Mustard Seeds
2 Tab. Coriander Seed
I like to toast them separately in a hot cast iron pan. The mustard seeds are fun! they pop all over the place!
1 Tab. Cardamom Seeds (these don’t need to be toasted)
then grind them after they have cooled.
2 Tab. Turmeric
1 Tab. Paprika (any kind will do so long as it’s fresh. Pay attention to how hot, spicy you want the result. Some Paprika is hot and some is not.)
1 Tab. Amchur Powder (basically this is dried, ground mango. Don’t get me started on what a wonderful marinate this makes for lamb…that’s another blog post…)
1 Cinnamon Stick
1 Star Anise Pod
3-4 Tab. minced Curry Leaves ( I like to add these at the end as the smell doesn’t really carry over after cooking)
blend it all together!
The ‘Heat’ of this curry will depend greatly on how many fresh hot peppers you use when making the sauce. Otherwise this is a pretty mild curry.
I added some ground dried hot chillies…
I might add a bit more ground Cardamom seeds next time.