- 3tbsp coriander seeds
- 1tbsp cumin seeds
- 1tbsp mustard seeds
- 1tsp cardamom seeds (removed from pods)
- 8 whole cloves
- 5cm cinnamon stick, broken
- 2-3 small dried red chillies or ½tsp ground chillipowder
- ½tsp freshly grated nutmeg
- 1tbsp ground turmeric
- Put the coriander seeds, cumin seeds, mustard seeds, cardamom seeds, cloves and cinnamon stick in a small frying pan.
- Place over medium heat and toast, stirring frequently for 1-2 minutes.
- The spice will colour slightly and give off a wonderful aroma. Remove from the heat and set aside to cool.
Adust the seasoning by adding extra spice or chili once you have tasted it. Add more chilli powder or add a little garam masala to the increase heat.
Store any leftover dry spices in labeled screw-top jars, but don't keep them for more than 6 months. Dry spices lose their intensity and start to taste dusty if stored for too long.
This homemade curry powder is also good to add flavour to soups - 2 tsp is delicious added to vegetable soups like parsnip or pumpkin. Add the spice at the beginning of the recipe when sautéing the vegetables. It is also good to add a little spice to roasted vegetables, rice dishes, stir-fries and sauces.