Mild Curry Powder

Multiple Sclerosis-friendly recipes, Mild Curry Powder for use in vegetable or fish curries. Based on an original recipe kindly sent in by Jack McNulty.

Snacks & Sides
Intermediate
Time 10 Minutes
Skill Level Intermediate
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Ingredients List

Serves 0.5
  • 2 tbsps coriander seeds
  • 1 tbsp cumin seeds
  • 1 tsp caraway seeds
  • 0.5 stick cinnamon
  • 1 tsp fennel seeds
  • 1 tsp black peppercorns
  • 2 tbsps turmeric
  • 1 tsp ground ginger
  • 0.25 tsp cayenne pepper
Metric - US Imperial

Instructions

  1. In a heavy pan over medium heat, combine the coriander, cumin, caraway seeds, cinnamon, fennel seeds and peppercorns. Toast them until the seeds begin to pop and smell fragrant – about two minutes. Be careful to avoid burning the spices.
  2. Transfer the toasted seeds and cinnamon to a clean coffee mill and grind to a powder.
  3. Sift the spices into a clean bowl and mix in the turmeric, ginger and cayenne pepper.
  4. Store in a clean glass jar in a cool dark location.

This basic medium-hot curry powder will deliver more flavor than any store-bought curry powder. It will keep about one month, after which the flavors will begin to fade, but still deliver quite a lot of flavor. Try to purchase the spices in an organic store for best results.