Here are some friends with simlar question as we.And I have this question for many days,anyone help us?
Kitty said: Yes.How do i make traditional homemade spicey curry powder?-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(How do i make traditional homemade spicey curry powder?),it will help you,my kids.
I would like to make an all purpose Curry powder (very spicey). I would like to know some good traditional recipes.
Answer:
There are so many versions of "curry" powder but this is a good recipe: it's versatile and can be used for all curries.
SPICY CURRY POWDER
Yield: 1 cup
Ingredients:
20 Green cardamon pods
2 Cinnamon sticks,
-broken into pieces
5 Bay leaves
1/2 ts Cloves
1/4 ts Grated nutmeg
2 tb Aniseed
1 ts Black peppercorns
8 Dried red chilies (Indian)
10 Dried curry leaves
6 tb Coriander seeds
3 tb Cumin seeds
3 tb Turmeric
1 tb Fenugreek seeds
2 tb Black mustard seeds
METHOD:
Roast spices in small, heavy saucepan over medium heat for 4-5 minutes, stirring constantly until they become a shade darker than their original color. Remove spices from pan and grind to a fine
powder in a spice or coffee grinder. Store in an airtight container for up to 6 months.
Tip: if you like it spicier, add more dried red chilies or 1 tsp (or more) of red chili powder
Mild Curry Powder:
5 min 5 min prep
1/3 cup
3 tablespoons paprika
2 teaspoons ground cumin
1 teaspoon ground ginger
1 teaspoon ground turmeric
1 teaspoon ground coriander
1/2 teaspoon ground cardamom
1/2 teaspoon ground red pepper
1. Combine all ingredients.
2. Store in an airtight container in a dark, cool place for up to 2 months.
try bellaonline, they have some great indian recipies
As a former chef in Canada I generally by the base spices, cumin, corinader seeds, fennel seeds, cardomon pods, stick cinnamon, a blended spice called garam masala, turmeric, a base curry powder.
Sometimes, as the discount stores sell a different blend all around, I will pick up 2 or 3 different one, for the spicey portion I used red chili flakes and cayenne pepper.
But when I made the actual curry, I saute garlic, ginger and fresh chilis, if I can get to the shops in Toronto in the Little India section of Gerrard St, I try to get fresh chilis and some dried Indian chilis.
I grind all the seeds in a coffee grinder I use just for spices, I first warm them in a pan the buzz them, and mix the powdered one in, just not the chili flakes, I also use good black pepper and a touch of salt.
Read this: All the information of cooking and health post by website user,chineseop.com not guarantee
correctness,It's Non-profit and only for informational purposes.
Kitty said: Yes.How do i make traditional homemade spicey curry powder?-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(How do i make traditional homemade spicey curry powder?),it will help you,my kids.
I would like to make an all purpose Curry powder (very spicey). I would like to know some good traditional recipes.
Answer:
There are so many versions of "curry" powder but this is a good recipe: it's versatile and can be used for all curries.
SPICY CURRY POWDER
Yield: 1 cup
Ingredients:
20 Green cardamon pods
2 Cinnamon sticks,
-broken into pieces
5 Bay leaves
1/2 ts Cloves
1/4 ts Grated nutmeg
2 tb Aniseed
1 ts Black peppercorns
8 Dried red chilies (Indian)
10 Dried curry leaves
6 tb Coriander seeds
3 tb Cumin seeds
3 tb Turmeric
1 tb Fenugreek seeds
2 tb Black mustard seeds
METHOD:
Roast spices in small, heavy saucepan over medium heat for 4-5 minutes, stirring constantly until they become a shade darker than their original color. Remove spices from pan and grind to a fine
powder in a spice or coffee grinder. Store in an airtight container for up to 6 months.
Tip: if you like it spicier, add more dried red chilies or 1 tsp (or more) of red chili powder
Mild Curry Powder:
5 min 5 min prep
1/3 cup
3 tablespoons paprika
2 teaspoons ground cumin
1 teaspoon ground ginger
1 teaspoon ground turmeric
1 teaspoon ground coriander
1/2 teaspoon ground cardamom
1/2 teaspoon ground red pepper
1. Combine all ingredients.
2. Store in an airtight container in a dark, cool place for up to 2 months.
try bellaonline, they have some great indian recipies
As a former chef in Canada I generally by the base spices, cumin, corinader seeds, fennel seeds, cardomon pods, stick cinnamon, a blended spice called garam masala, turmeric, a base curry powder.
Sometimes, as the discount stores sell a different blend all around, I will pick up 2 or 3 different one, for the spicey portion I used red chili flakes and cayenne pepper.
But when I made the actual curry, I saute garlic, ginger and fresh chilis, if I can get to the shops in Toronto in the Little India section of Gerrard St, I try to get fresh chilis and some dried Indian chilis.
I grind all the seeds in a coffee grinder I use just for spices, I first warm them in a pan the buzz them, and mix the powdered one in, just not the chili flakes, I also use good black pepper and a touch of salt.
correctness,It's Non-profit and only for informational purposes.
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