Indian English Spice Blend (curry powder)
You won't being seeing curry powder in any authentic Indian recipes. Curry powder is a spice blend unique to locales outside of India. Rumor has it that during the British colonization of India, a British officer asked a merchant to throw together a mixture of Indian spices to take back to the motherland just before boarding the ship. The practice became a norm and soon the spice blend containing a full battery of Indian spices became an integral part of English cuisine.
Ingredients
- 8 tbsp Five C's Master Spice Blend
- 1 tbsp black pepper
- 1 tsp ground caraway powder
- 1 tsp ground bay leaves (laurel)
- 1 tsp ground fennel seeks
- 1 tbsp black mustard seeds
- 1 tbsp fenugreek seeds
- 1 tbsp ground turmeric
- 1 tbsp ground ginger
Instructions
- Thoroughly combine all ground ingredients and store in a tightly sealed container.
Notes
For a hot curry, add 1 tbsp of ground cayenne to the blend.
The ingredient quantity and unit of measure assume ground spices and ground dried herbs.
For the best results use whole seeds and pods. Toast them in a dry skillet for about 5 minutes until they start omitting their beautiful aromas. Then grind them in a spice mill. If using seeds or pods increase the volume (tablespoon or teaspoon) by 1/3. So for example if the recipe calls for 1 tbsp of ground sesame, use 1 1/3 tablespoons (1 tbsp plus 1 tsp) of sesame seeds. You can then combine all the seeds and pods and grind them together. Alternatively, grind the spices individually and then measure the ground product according to amount indicated above.
For best results, don’t make large batches of spice blends as the spices begin to lose potency immediately after grinding.
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