Curries are a staple food of every Indian kitchen, regardless of the cuisine or region. Let it be a Kashmiri Rogan Josh or Kanyakumari Fish Curry, every cuisine has it’s own kind of curry with their very own indigenous ingredients. The curry powders are one of the key elements and it varies across cuisines.
I have grown up watching my mom making various curry and rice powders at home, and so I’m comfortable making them, too! Here, I’ve shared the powder recipe that I use for beef and lamb/goat curries — where I use only turmeric and garlic powders in addition to this, no other powders. This powder has a shelf life of 1 month if stored in an air-tight container. I generally prefer medium spice and have used byadagi chilli, which will yield a bright color with less spice. You can fine-tune the number and variety of red chilli according to your preference.
—Ingredients for approximately 150 grams of curry powder—
25 dry red chillies
5 tablespoons coriander seeds
2 tablespoons cumin seeds
2 tablespoons fennel seeds
1 tablespoon carom seeds
1/2 tablespoon poppy seeds
2 tablespoon black pepper corns
8 green cardamom
2 black cardamom
1/2 nutmeg
4 inch cinnamon bark
5 bay leaves
10 cloves
2 star anise
—Process—
Dry roast the red chillies and keep aside, then the rest with poppy seeds going in at last. Blend them together into a fine powder and transfer it to an air-tight container.
Happy cooking!
Loavesandfishez 