Not to be confused with evaporated milk, sweetened condensed milk is very sweet (and very sticky) and used primarily in desserts.
Basic Curry Powder (Indian Curry)
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If you're a curry aficionado looking to take your cooking to the next level, then making your own curry powder is your ticket to authentic, flavorful curries. This medium-hot curry blend can be used in any dish that calls for curry powder.
serves/makes:
ready in:
under 30 minutes
under 30 minutes
1 review
ingredients
6 dried red chiles
1 ounce coriander seeds
2 teaspoons cumin seeds
1/2 teaspoon mustard seeds
1 teaspoon black peppercorns
1 teaspoon fenugreek seeds
10 fresh curry leaves
1/2 teaspoon ground ginger
1 tablespoon ground turmeric
directions
Carefully slice open the dried chiles and remove the seeds.
Heat a dry skillet over medium heat. Add the coriander, cumin, mustard, peppercorns, and fenugreek. Cook, stirring frequently, until they just start to brown lightly. Add the curry leaves and cook a little longer. Remove the pan from the heat and let the seeds cool. When cool, add the toasted seeds and leaves along with the dried chilies to a spice grinder and process to a powder.
Combine the powder with the ground ginger and turmeric. Mix well and store in an airtight container for up to 3 months.
nutrition data
23 calories, 1 grams fat, 4 grams carbohydrates, 1 grams protein per tablespoon. This recipe is low in sodium.
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reviews & comments
July 17, 2012
Been looking for easy curry powder recipie as a new challenge as I always use shop bought,which is always lacking in original flavour. This recipie worked well for me,although I will personally add a few more chillies.Thanking U as I now feel more confidant in making authentic indian flavour curry.