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Old 04-14-2013, 02:08 PM   #11
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Originally Posted by CWS4322 View Post
When we meet up again, TL, I'll bring a small jar of my friend's curry powder for you to try. She also makes another one, which I have yet to get from her, she calls it her brown curry powder.
Does it have fenugreek?

BTW, I'm really looking forward to getting together again.
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Old 04-14-2013, 02:37 PM   #12
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Originally Posted by Snip 13 View Post
You could make your own curry paste or powder :)
I either add curry to the actual sausage or to the sauce. Too many ways to mention really!

Here's my version of homemade curry paste and powder....

Homemade spice blends alla Snip
Specially for those of you that have asked me what curry blends etc I use.

Here are a few of my presonal blends, feel free to add your own

Curry Powder
2 tbsps of cumin seeds
2 tbsps of fenugreek
1 and a half tsps of mustard seeds (brown)
1 tbsp of black peppercorns
8 tbsps of coriander seeds
1 tbsp of poppy seeds
1 tbsp of ground ginger
2 tsps of hot chilli powder
4 tbsps of ground turmeric
1 tbsp of paprika

Using a blender grind the first 6 ingredients to a fine powder. Add remaining ingredients and mix well. Store in an airtight container for 3-4 months. The flavour will dull when it gets older but it can still be used.

Garam Masala

10 green or 6 black cardamom pods (crack the pods and remove seeds)
1 tbsp of black peppercorns
2 tsps of cumin seeds
1 tsp of coriander seeds
2 dried red chillies

Blend in a blender till finely ground. Store in a glass jar for 3 months. Will lose flavour after this.


Curry paste

2 tbsps of cumin seeds
2 tablespoons of fenugreek
2 tsps of mustard seeds (brown)
1 tbsp of black peppercorns
8 tbsps of coriander seeds
1 tbsp of poppy seeds
1 tbsp of grated fresh ginger
10 fresh red chillies
2 cloves of fresh garlic
4 tbsps of ground turmeric
1 tbsp of paprika
2 tsps of sea salt
1 tbsp of white grape vinegar
Olive oil to blend

Blend dry ingredients till finely ground, add the ginger, chillies, garlic and vinegar and blend well. Add olive oil slowly to blender till a smooth paste is achieved. Store in glass jam jars in the fridge till needed. The paste lasts a few months.
Snip--I don't have any fresh red chilies, but I have dried ones. I can either grind them or rehydrate them and then grind them. Do you think that would work?
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Old 04-14-2013, 02:38 PM   #13
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Originally Posted by taxlady View Post
Does it have fenugreek?

BTW, I'm really looking forward to getting together again.
Sometimes it does. I will ask her to make my next batch without. I go through about 3/4 c of her curry powder every 6 weeks....same here--looking forward to another trip to Montreal!
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Old 04-14-2013, 02:40 PM   #14
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Originally Posted by CWS4322 View Post
Sometimes it does. I will ask her to make my next batch without. I go through about 3/4 c of her curry powder every 6 weeks....same here--looking forward to another trip to Montreal!
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Old 04-15-2013, 01:18 AM   #15
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Originally Posted by CWS4322 View Post
Sometimes it does. I will ask her to make my next batch without. I go through about 3/4 c of her curry powder every 6 weeks....same here--looking forward to another trip to Montreal!

Sorry for answering so late! I wasn't online yesterday.

Yes you can use white vinegar and reconstitute dry chilies.
You can also change it to your personal taste
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Old 04-15-2013, 01:20 AM   #16
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Originally Posted by Aunt Bea View Post
Snip,

Do you know of a nice one I can just grab off the shelf?

I am looking specifically for one that I can use to make a Japanese curry, warm and mildly spicy.

Thanks, B
For Indian Curries I like this one:



I've only used Golden Brand Curry for Japanese dishes. I prefer Indian curry.
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