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Leave to cool.
Put the dry roasted spices in a blender and grind to a fine powder.
Put this mix into a bowl and add the chilli powder, turmeric and salt and mix well to combine everything.
Store in an air tight container, keep in a dark, cool cupboard
Please note: this recipe has been submitted by a user of this website and is not one of Delia's. We cannot, therefore, take any responsibility if the recipe contains errors, does not work or is not as you expect it to be, although, as our users are keen cooks, we are confident it will be a great dish. Delia tests each of her recipes three times, which is why you can always be sure of success.
Curry Powder
Submitted by sam from worthing 11 June 2009
keeps well in a [plastic covered container, in a dark, cool cupboard..never leave or allow spices to be exposed to daylight or too much warmth and humidity
Ingredients
50g Coriander Seeds,4 tbsp Cumin Seeds,2 tbsp Fennel Seeds,2 tbsp fenugreek Seeds,4 dried Chillies,5 Curry Leaves,1 tbsp Chilli Powder,1 tbsp Ground Turmeric,½ tsp salt,,
Method
Dry Roast the whole Spices in a large pan fo 8-10 mins, shaking the pan so they don’t stick or burn, until they are quite dark in colour and release a rich aroma.Leave to cool.
Put the dry roasted spices in a blender and grind to a fine powder.
Put this mix into a bowl and add the chilli powder, turmeric and salt and mix well to combine everything.
Store in an air tight container, keep in a dark, cool cupboard
Recipe images are not uploaded yet.
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Please note: this recipe has been submitted by a user of this website and is not one of Delia's. We cannot, therefore, take any responsibility if the recipe contains errors, does not work or is not as you expect it to be, although, as our users are keen cooks, we are confident it will be a great dish. Delia tests each of her recipes three times, which is why you can always be sure of success.
