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Recipe: Homemade Curry Powder 

Homemade Curry Powder 

By Margarita Lee

Margarita Lee

Ingredients:

  • 80g Dried kashmiri chillies or dried spur chillies 
  • 250g Coriander seeds
  • 50g Cumin seeds
  • 30g Fennel seeds 
  • 10g Cinnamon stick 
  • 5 Whole cloves
  • 30g White peppercorns
  • 1 Nutmeg
  • 5 Green cardamoms
  • 5 Star anise 
  • 50g Dehydrated ginger root 
  • 50g Dehydrated turmeric root 

Method:

  1. Preheat the oven to 120℃.
  2. Remove all impurities from the spices. For example, ensure that stones and debris are removed and that the chillies are free from mould.
  3. Put all the spices in a strainer and wash them under cold water. Drain and set aside. 
  4. Pat dry the spices with a kitchen towel to remove as much water as possible.
  5. Spread the spices on a baking tray in a single layer. Roast for 2 hours or until very dry and aromatic. 
  6. Remove from the oven and leave to cool.
  7. Grind all the spices in batches using a coffee grinder.
  8. Store in an airtight container. Use within 6 to 8 months.

Note: 

You can also toast the spices in a skillet over low heat. Dry toast until dry and aromatic. Be careful not to burn the spices, keep stirring to avoid burning.

 

Check out more of Margarita’s recipes on her FB @ Umummy Food

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See Foon

SeeFoon Chan-Koppen has been writing a food column called Musings on Food in the Ipoh Echo since 2009. It is widely read both in print as well as online which receives more than 1 million hits a month. Her forte is in communications, having honed her skills after graduating from the University of Singapore where she worked for the Straits Times Group and was a food critic for the New Nation. Her knowledge of food and cooking come from more than 30 years in the hotel industry based in Singapore, Tokyo, Hong Kong and subsequently Kuala Lumpur. During this time, she has travelled all over the world and eaten at the best and worst restaurants. She is totally intimate with the subtleties and nuances of most cuisines of the world having been involved in opening over 50 hotels throughout the Asia/Pacific region and China where she helped to conceptualize Food and Beverage themes and critiqued on food quality. SeeFoon calls herself a global citizen and now chooses the serenity and friendliness of Ipoh to the bright lights of the many cities she has lived in. She also loves the food in Ipoh and is passionate about telling the world about it.

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