Roasted Curry Powder 2 Recipes

ROASTED CURRY POWDER #2

Steps:

• **WARNING**: Be sure to work in a well-ventilated cooking area when preparing this spice mix, especially if you have any type of respiratory problems.
• In a large cast iron skillet that is free of oil and moisture mix together all the spices.
• On medium heat, dry roast the spices until fragrant about 10 minutes, stirring constantly. Be careful not to burn the mixture, reducing heat if necessary.
• Set aside to cool completly. Once cooled, grind the mixture in a clean, dry spice mill or mini-chopper. *Important*: break the cinnamon stick up into smaller pieces first before processing.
• Store the curry powder in a covered container in a cool, dry place.

ROASTED CURRY POWDER

Steps:

• Set your burner on low heat, place a wok, or a pan and let it heat for about 2 minutes.
• Roast coriander, fennel, cumin separately.
• Stir with a wooden spatula as you roast them.
• This helps the seeds to roast evenly.
• Do not let them burn, when the seeds turn slightly brown (takes about 5-6 minutes), transfer them to a bowl.
• Roast chillie, peppercorn, cardamom, cloves and turmeric for about 2 minutes.
• Add the rest of the roasted spices into the wok and roast for 1 minute while mixing all the ingredients well.
• Turn off the burner and let the spices cool for about 5 minutes.
• Grind the spices in small batches in a coffee grinder.
• (I usually have two coffee grinders, one for grinding spice, and the other for coffee. You can use the same if you would like to have spicy curry coffee) The amount of grinding depends of how fine or coarse you want the powder to be.
• If you want it to be a fine powder grind it longer.
• Transfer the curry powder to an air tight container.
• If you would like to make smaller batches use smaller ratios for the coriander, fennel, cumin.
• Try to stick to the 4:2:2 ratio.
• Adjust the rest of the ingredients to fit to the amount of spice you need.
• Enjoy!