My Spice

Yesterday, for the first time ever, I blended spices for a curry.  Usually I buy a packet of paste and toss it in along with the coconut cream.  After Sam's  rave about growing up in a  household  with jars of Sharwood's curry powders I decided it was time I made the effort to make a real curry. 

Needing to follow a recipe, I chose a  Sri Lankan curry powder  from Taste  magazine. Driving through Sandringham on Saturday on route to the   Halal Bihalal  gathering I called at a spice store to buy the necessary spices. 

Yesterday I measured out all the seeds and proceeded to toast the spices. When I got to the coriander seeds I discovered it was crawling with little insects.  I remembered  seeing coriander seeds  in little bottles at my local supermarket. Much more expensive than buying in bulk but cheaper than driving all the way back to Sandringham to replace the infected seeds.  A brisk walk to the supermarket and I was soon back with two very expensive little jars of coriander seeds.

Last night I made a curried chicken recipe using some of the spice blend.  What a difference a little effort makes to a curry.   I'd have liked the meal to be a little hotter but at least the blend gave an authentic taste to the curry. Today the house still smells like an Sri Lankan Curry house but I rather like it.

Sri Lankan Curry Powder
50g coriander seeds
30g cumin seeds
1 tablespoon fenugreek seeds
1 tablespoon fennel seeds
1 cinnamon stick
1 teaspoon cloves
1 teaspoon cardamom seeds
2 tablespoons dried curry leaves

In a heavy based pan over low heat, separately toast the coriander, cumin, fenugreek and fennel seeds, stirring constantly until each becomes fairly dark brown (about 3 - 4 minutes). Don't let them burn
Put the roasted spices into a grinder together with the cinnamon stick, broken into pieces, cloves, cardamom seeds and curry leaves. Blend on high until finely powdered. I used my blender as I don't have  spice grinder. You could use a mortar and pestle.
Store the curry powder in an airtight container in a cool place.

Comments

[beccy]

I'm tempted to try this, it would certainly please the menfolk in my house and if it's not too hot Mollie and I might like it as well!

[Bron]

You must have a very good blender Barbara!
Can I ask what make it is?
Mine is faulty and leaks all over the bench unfortunately!

The spice blend sounds great, fenugreek seeds are tough to pound in the mortar, however I don't fancy fenugreek with my ground coffee, hehe!

[barbara]

Beccy - the spice gives it a background taste. For the actual curry I still had to add tumeric, paprika, chilli powders.
Bron - its a Sunbeam, silver base, glass jug.

[Cookiecrumb]

That's just so nice! I bet you were pleased with yourself.
(PS: My dad grows cilantro -- or at least he used to - and he let it go to seed, and I have a whole jar of his coriander seeds!)

[Kat]

eww about the bugs, but the smell of the curry must have been fabulous, it sure sounded nice!

[Tim]

Ohhh! Thank you for this recipe. I have been on the hunt for a from scratch curry blend for a while. I have even asked a few friends with recipes but am still waiting!

[barbara]

Cookie - lucky you. Pity Customs won't let you send then into NZ!
Kat - Kat
- I love the smell.
Tim - I'm looking forward to more experimenting now I know how easy it is.

[ml]

Freshly toasted seeds and such for curry is just lovely! The smell and taste is definately worth the time and effort.

[Chris B]

I can see you and Sam are going to shame me into trying some of my own blending next time I make a curry!

[barbara]

ml - and it's really so easy isn't it?
Chris - once you try it you'll be sold.

[Dianka]

What a great idea! Love those combinations of spices, I'll have to try it.

[barbara]

Dianka - I hope you enjoy it.

[Emma]

This sounds like a great blend, I have been playing around with spice bends lately too, I think I'll try this next! Thanks!