Making Fresh Curry Powder at Home
Store-bought powders sit on shelves for months, losing their potency. Grinding your own blend brings back the sharp, distinct character of each component, creating a base that holds up to the heat of the pan.
Freshness determines the depth
Whole spices have a much longer shelf life than pre-ground ones, so buy them in their whole seed or pod form whenever possible. Ensure your grinder is bone-dry before starting, as moisture is the enemy of fine powder.
- Heavy-bottomed stainless steel skillet
- Spice grinder or clean coffee mill
- Airtight glass jar
What goes in.
- 4 tbspcoriander seeds
- 2 tbspcumin seeds
- 1 tbspblack peppercorns
- 1 tbspmustard seeds
- 1 tspfenugreek seeds
- 1 tspwhole cloves
- 2 tbspturmeric powder
- 1 tspground ginger
Toasting by nose, not by eye
Do not look for color changes, which are hard to gauge with dark spices. Shake the pan constantly and pull the spices off the heat the moment you smell a warm, toasted fragrance hitting the air.
The method.
Toast the aromatics
Place the coriander, cumin, peppercorns, mustard, fenugreek, and cloves in a cold skillet. Set heat to medium-low.
Watch the scent
Shake the pan continuously for 3 to 5 minutes. As soon as the aroma becomes sharp and fills the kitchen, remove the pan from the heat immediately.
Cool completely
Spread the toasted spices onto a cool plate. If you grind them while warm, the residual heat will create steam inside the grinder, resulting in a clumped paste rather than a powder.
Grind and finish
Place cooled seeds into the grinder and process to a fine dust. Transfer to a bowl and stir in the turmeric and ground ginger by hand.
Other turns to take.
Hot Madras style
Add 3 to 5 whole dried red chilies to the skillet during the toasting process.
Citrus-forward
Add 1 teaspoon of dried curry leaves to the pan during the final 30 seconds of toasting.
When it doesn't go to plan.
Always grind turmeric separately or last, as its pigment will stain plastic components of your grinder.
If your powder looks too coarse, pass it through a fine-mesh sieve and re-grind the bits left in the screen.
Store in a dark, cool cupboard; sunlight will bleach the color and flavor out of the spices within weeks.
The ones that keep coming up.
How long does this keep?
The flavor is best in the first month. After three months, the volatile oils dissipate, and it will lose its sharpness.
Can I skip the turmeric in the grinder?
Yes, it is safer to stir the turmeric and ginger in after grinding. Adding pre-ground spices to the skillet often results in burning them before the seeds are ready.
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