Curry powder

Curry powder

By
From
New Thai Food
Makes
1/2 cup
Photographer
Jeremy Simons

Ingredients

Quantity Ingredient
1 tablespoon coriander seeds
1 tablespoon fennel seeds
1 teaspoon cumin seeds
1 teaspoon blade mace
2 dried bird’s eye chillies
1/2 teaspoon ground turmeric
1 teaspoon white peppercorns

Method

  1. Combine the coriander, fennel, cumin, mace and chillies in a bowl. Moisten with cold water, then drain immediately. (Wetting the spices like this helps to cook them evenly all the way through without the outside catching and burning.)
  2. Heat a wok or heavy-based saucepan over a medium heat. Add the wet spices and roast until fragrant and dry, stirring constantly to ensure they do not burn, for about 5–8 minutes. Set aside to cool.
  3. When cool, combine with the turmeric and pepper and blend in a spice or coffee grinder to a fine powder, or pound in a mortar and pestle. Finally, pass through a fine-mesh sieve. Store in an airtight container or clip-top jar – it will keep for 2–3 weeks before the flavours start to weaken.
Tags:
Martin
Boetz
New
Thai
Food
Thailand
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