I don’t know about you, but I likes me a curry. When I’m feeling flush, it’s off to the takeaway, but my favourite curry is really my own (boastful yes, I know).
The base of it is the curry powder below, which actually works with pretty much anything. Noms!
You want coriander seeds, cumin seeds, mustard seeds, tumeric and dried curry leaves (hiding at the back!). They’ll be much cheaper and fresher from an Asian supermarket.
Get a small non stick frying pan and fill it with a third of each of the three seeds but no oil or fat of any kind.
Put it on a low heat and stir gently for about a minute. The idea is to roast the spices without burning them. As they heat up you’ll smell the spices but if they starts to smell bitter, then, oops, they’re burnt and you’ll need to start again.
Once the seeds are roasted, take them off the heat and give them a good pounding with a pestle and mortar. If you haven’t got one then grab a rolling pin and put the spices in a sandwich bag before you beat them up. If all else fails you can even use a hammer! Macho!
Then stick your lovely bashed up spices in an airtight glass jar. If you’re feeling swank you can stir in some of the tumeric, and some torn up curry leaves or dried chillies with them. I normally just stick those in when I cook though.
Voila! Amazing curry powder! When you’re making a curry, saute a couple of onions for a bit and then add a table spoon of the spice mix and cook for a minute before any other ingredients. For an easy, delicious curry I cook some chicken and add coconut milk, tumeric, a smidge of chilli and some chopped up broccoli. It cooks in less than half an hour and tastes great every time. Hurrah!