We Japanese, or at least my husband, love Japanese Curry Rice, but I think curry flavor itself attracts us.
I use curry powder for anything such as stir-fry, egg salad, tuna salad, or even for seasoning for Japanese style fried chicken.
It goes well with anything, and some spices in curry powder are really good for health,too!
The proportion of spices is different in each (store-bought) curry powder, so when I purchase it, I sometimes don’t like the balance of the blend of spices.
WHY NOT MAKE YOUR OWN?
It is quite easy if you have spices in your pantry.
You can make it as you like!
There are many curry powder recipes, but I will introduce mine today.
Here are the ingredients for the blend.
(yield about 2/3 cup)
- 3 1/2 teaspoons of cumin seeds
- 4 teaspoons of coriander seeds
- 3 inches cinnamon stick (crushed)
- 1 1/4 teaspoons of cardamom seeds (without pods)
- 2 teaspoons of fennel seeds
- 12 cloves
- 1/2 teaspoon of black pepper (crushed)
- 1 teaspoon of fenugreek
- 5 teaspoons of turmeric
- 1 1/2 teaspoons of cayenne pepper
- 1 teaspoon of nutmeg
- 2 teaspoons of thyme
- 3~4 bey leaves (tore)
- 3/4 teaspoon of paprika
- Put all the powder spices in a bowl together and set aside.
- Set the oven at low and roast the whole spices in a small pan.
- When it gets aromatic, put the powder spices in a pan at once and mix them and turn off the heat.
- When it gets cool enough, put all the spices in a mill and grind.
- Put the curry powder in an air tight container and keep it in a dark cold place. (You can use the powder soon after you make, but the flavor settles well after 2-3 days.)
If you like heatness, you could increase the amount of cayenne pepper.
Depending on the dish I make, I put some spices additionally each time.
ENJOY YOUR OWN FLAVOR!