What if you let go of your own homemade curry?
You must have curry ready at home. But if you take a closer look at the spices that make it up.
Because yes curry is not a spice in itself, but a mixture of spices
These spices I'm sure you have most of them on your shelves, namely turmeric, coriander seeds, mustard, ginger…
Did you know that?
The choice of spices for each dish depends on the regional or national gastronomic tradition, religious practices but also the tastes of each Indian family.
You can make your curry with 7 spices but also 12, 15 or 20 different spices
Preparation time: 20 minutes
Cooking time: 2 minutes
For a small pot of curry
- 1 tsp turmeric
- 1 tsp ginger powder
- 1/2 tst ground paprika
- 1/2 tsp pepper seeds
- 1 tsp cumin seeds (or ground cumin)
- 1 tsp mustard seeds (or ground mustard)
- 1/2 tsp coriander seeds
- 1/2 tst ground sweet pepper
To which you can add depending on what you have
- 2 cloves
- 1 cardamom seed
- 1/2 tst. of Basque chilli or Espelette
- 1 point of dried garlic knife
- 1/2 tst. fenugreek
- 1/2 tst ground cinnamon
In a small, fat-free frying pan, roast the seeds for up to 2 minutes
In a small bowl, combine all ingredients.
Mix with a chopper or pound the spices with a mortar; it's more tedious, but I opted for this method; since my blender has let go and I don't have an electric chopper
Keep your curry out of the light and in an airtight box.
For curry powder to reveal its flavours, it must be roasted dry and over low heat.
If you liked my article to make his homemade curry. Don't hesitate to leave me a note before you leave