Ever wished you had your own family curry powder? Well now you can! Feel free to adopt this for your family.
This is a great ‘all purpose’ curry powder you can use anywhere a recipe calls for curry powder.
Clancy Curry Powder
Ingredients
- 280 g ground cumin
- 140 g ground coriander
- 100 g dried chilli flakes
- 140 g ground turmeric
- 160 g ground black pepper
Instructions
- Combine cumin, coriander, chilli, turmeric and pepper in a small bowl (or large plastic bag if making a big batch). Stir or shake until well mixed.
- Store in an airtight container or bag.
Shelf Life
It really depends on how fresh your spices were to begin with. Should stay fresh for 6-12 months but longer than that you’ll start to lose flavour.
Variations
To make 6 tablespoons –
2 tablespoons ground cumin
1 tablespoon ground coriander
1 tablespoon dried chilli flakes
1 tablespoon ground turmeric
1 tablespoon ground black pepper
less yellow – the turmeric is responsible for the colour of the curry powder – reduce or omit it if you’d prefer a more brown powder..
mild – skip the chilli or reduce.
whole spices – feel free to grind your own spices in a coffee or spice grinder before measuring them out.
Problem Solving Guide
bland – sounds like old spices. Buy fresh spices from a specialist spice merchant and try again (if you’re in Ausralia herbies.com.au is my favourite spice supplier)
can’t find chilli flakes? – replace with chilli powder – although if you’re using the spoon measurments, start with about 1/2 tablespoon instead.
Packaging Suggestions
Needs an air tight container. I like glass jars but little sealable plastic bags would also work well.
Ingredients List
cumin, coriander, chilli, fennel, turmeric, pepper
Serving Suggestions
chicken or pork curry – brown450g (1lb) sliced chicken or pork in oil in a pan. Add 2 tablespoons curry powder and stir for another 30 seconds. Add a can of tomatoes and simmer for 5 minutes. Stir in 3-4 tablespoons cream or coconut milk. Serve with fresh coriander (cilantro) and steamed rice or cauliflower rice. Serves 2-3.
beef curry – as per the chicken recipe but skip the cream at the end and serve sprinkled with sliced almonds.
lamb & spinach curry – as per the chicken curry but use diced lamb fillet or backstrap.
fish curry – heat a few tablespoons oil in a pan. Add 1 tablespoon curry powder and cook for 10 seconds. Add a can of coconut milk and 450g (1lb) diced white fish. Simmer for about 5 minutes or until fish is just cooked. Season and serve 2-3 with fresh mint leaves.
chickpea curry – as per the chicken curry but use a can of drained chickpeas instead of the chicken. Serves 2.
veggie curry – brown a diced eggplant in a little oil. Add 2 sliced zucchini and cook for another minute or so. Add 2 tablespoons curry powder and then a can of tomatoes and a defrosted packet of frozen chopped spinach. Simmer until the veg are tender. Season & serve sprinkled with sliced almonds or pinenuts. Serves 2.
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This sounds interesting. I would definitely use chili powder – most likely ancho, since it is mild. I no longer keep chili flakes because I generally omit them from recipes.
Ancho would add a lovely complexity Susan 🙂
Made a family-friendly version by skipping the chilli and halving the black pepper. Just as good and I can serve chilli oil or chilli salt at the table for the adults. One step closer to everyone eating the same meals more of the time