Curry Powder

Curry powder is a mixture of spices of widely varying composition developed by the British during their colonial rule of India.

The word “Khari” from which “curry” is derived, comes from Southern India and refers to a sauce of any kind. “Curry powder” was developed by the British, who wished to take the taste of Indian food home, without having to utilize fresh spices. As a result “curry powder” in the Western world has a fairly standardized taste, but there are literally millions of curry flavors in India.

Ingredients:

• 1 tea cup or 40-50 gm. coriander seeds
• 2 tbs. cumin seeds
• 4-5 cinnamon sticks
• 1 tbs. cloves
• 1 tbs. black peppers
• 1 tbs. black cardamom (bari illaichi) seeds or 4-5 whole cardamoms
• 4-5 bay leaves
• 1 tbs. small green cardamoms whole
• 1 tbs. dry, whole red chillies
• 2 tbs. turmeric powder
• 1 tsp. mace powder (javitri)
• 1 tsp. nutmeg powder (jaiphal)

Preparation:

1. Place all ingredients, except last three, in a kadhai or wok or griddle and dry roast for 10-12 minutes.

2. Cool.

3. Grind to a powder.

4. Sieve through a fine sieve, to remove husks/fibre of cardamom etc.

5. Mix last three ingredients.

6. Store in an airtight jar.