Homemade Curry Powder
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Growing up in Singapore and Malaysia, I was used to 2 basic types of curry powders, one for poultry and meat and one for fish. These were essentially combinations of various spices like coriander, cumin, fennel and fenugreek and came in either dry form or wet pastes made fresh. While there were many different types of curries using a host of spices and flavourings, these 2 curry powders were often used not just to make basic curries but also for spicing up a whole host of dishes, vegetarian or otherwise.
I still use these two forms of mixes when making a simple curry or Indian style vegetable dishes. I used to get visitors to bring over packets and as these visits were fairly infrequent, I had to eventually learn to make my own as the ones sold here are awful, to put it mildly!
You have to get a really good spice/coffee grinder to achieve a smooth result but I was always happy with the fairly coarse grind I used to produce before I got my hands on my current “industrial strength” one. So, what I’m doing here is giving you my recipes for the two types of curry powders and 2 recipes that use them. Both can be used for vegetarian dishes.
Click on the individual links above for the recipes.
Have a great week!