Snip 13
Master Chef
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.
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.
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