Snip 13
Master Chef
I haven't got a lot of use for "curry powder". I do have some garam masala and I buy Patak's curry pastes.
I wouldn't mind having a recipe for that yellow, supermarket curry powder. A number of Danish recipes use it. It wouldn't work with a more authentic curry powder.
This is my version of homemade yellow curry powder (just omit the fenugreek)
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.