place all but the last three items in a skillet already heated to medium-high heat
shake and stir them until the cumin seeds start popping or smoking and shake some more to keep the smoke to a minimum (about 3-5 minutes total)
let cool completely (this will happen faster if removed from the skillet to a baking sheet
remove and discard the husks from the cardamom pods
! you can open them up by putting them in a mortar and pestle beating them up a little.
in a small bowl combine all the items and mix well
working in batches with a spice grinder process until you have a fine powder
! if you don’t have a great spice grinder then I recommend sifting the powder through a mess strainer before storing
Can you tell me which country/region did you get the recepie from? Just curious about the use of fenugreek because in my culture they use it very specifically and never for a curry powder.
I would have no idea on its origins. I grabbed a recipe 20 years ago and made adjustments to it until it felt right. I do remember that fenugreek was part of the recipe and I didn’t change the amount.
The “rule” I follow is, if the recepie is supposed to be sour, say tamarind rice you have to add fenugreek as it adds bitterness and cuts through the sourness a bit.
Further, some other weird rules I follow is, if tamarind goes in then jaggery goes in. Example: Rasam, Sambar or even tamarind rice haha.
That’s interesting. Fenugreek is probably one of the spices I know the least about. I’ve never done any experiments with it and different dishes to see what experience it creates. None of the recipes you named are ones I’ve even heard of. I think most of my Curry experiences from the northern and western parts of the country. For example, I don’t think I’ve ever encountered a seafood recipe in an Indian restaurant and I know seafood is much more common in the South.
Interesting but to make it interesting Bengali cuisine have a lot of sea food dishes. Albeit Bengal is in east of India.
Also tamarind rice is very easy and simple to make.
Ingredients
2 tbsp of groundnuts
2 tsp of urad dal (if available)
2 tsp channa dal (if available)
1 small lime sized tamarind soaked in water
1 brown onion sliced
1 green chilli sliced
2 cups cooked rice
2-3 tsp salt (according to preferance)
1 tbsp brown sugar/ palm sugar/ jaggery
1-2 tbsp oil to saute (neutral oil such as sunflower or peanut oil preferred)
Curry leaf (if available)
Method
In a pan, heat oil until medium hot, add peanuts let it cook for a while, add urad and channa dal saute until crispy/crunchy set aside.
In the same pan add a bit more oil, saute onions, green chilli and curry leaves until you feel right. Squeeze the tamarind and add the tamarind water, add brown sugar cook until the mixture turns jammy. Turn off the gas, add rice and salt accordingly mix it well until rice soaks in the colour of tamarind.
Woala enjoy!!!
Enjoy it with your bean salad(side salad) for your protein and fibre goals :p
Thank you for sharing it. I’ve never made my curry but plenty of other spice mix. You are inspiring me. Although I prefer my currys with tumeric as the first ingredient and some mustard grains.
Because it’s extra work if nobody wants it. Some people post every 6 months some people post everyday. It really adds up if you’re a frequent poster.
Curry Powder
Servings: 1 cup
2 tbsp cardamom pods
6 tbsp cumin seeds
8 tbsp coriander seeds
1 tsp fenugreek seeds
1 tsp peppercorns
3 tbsp ground turmeric
1 tbsp whole cloves
1 tbsp ground cayenne
! you can open them up by putting them in a mortar and pestle beating them up a little.
! if you don’t have a great spice grinder then I recommend sifting the powder through a mess strainer before storing
Can you tell me which country/region did you get the recepie from? Just curious about the use of fenugreek because in my culture they use it very specifically and never for a curry powder.
I am a south Indian BTW
I would have no idea on its origins. I grabbed a recipe 20 years ago and made adjustments to it until it felt right. I do remember that fenugreek was part of the recipe and I didn’t change the amount.
The “rule” I follow is, if the recepie is supposed to be sour, say tamarind rice you have to add fenugreek as it adds bitterness and cuts through the sourness a bit.
Further, some other weird rules I follow is, if tamarind goes in then jaggery goes in. Example: Rasam, Sambar or even tamarind rice haha.
That’s interesting. Fenugreek is probably one of the spices I know the least about. I’ve never done any experiments with it and different dishes to see what experience it creates. None of the recipes you named are ones I’ve even heard of. I think most of my Curry experiences from the northern and western parts of the country. For example, I don’t think I’ve ever encountered a seafood recipe in an Indian restaurant and I know seafood is much more common in the South.
Interesting but to make it interesting Bengali cuisine have a lot of sea food dishes. Albeit Bengal is in east of India.
Also tamarind rice is very easy and simple to make.
Ingredients 2 tbsp of groundnuts 2 tsp of urad dal (if available) 2 tsp channa dal (if available) 1 small lime sized tamarind soaked in water 1 brown onion sliced 1 green chilli sliced 2 cups cooked rice 2-3 tsp salt (according to preferance) 1 tbsp brown sugar/ palm sugar/ jaggery 1-2 tbsp oil to saute (neutral oil such as sunflower or peanut oil preferred) Curry leaf (if available)
Method
In a pan, heat oil until medium hot, add peanuts let it cook for a while, add urad and channa dal saute until crispy/crunchy set aside.
In the same pan add a bit more oil, saute onions, green chilli and curry leaves until you feel right. Squeeze the tamarind and add the tamarind water, add brown sugar cook until the mixture turns jammy. Turn off the gas, add rice and salt accordingly mix it well until rice soaks in the colour of tamarind.
Woala enjoy!!!
Enjoy it with your bean salad(side salad) for your protein and fibre goals :p
Thank you for sharing it. I’ve never made my curry but plenty of other spice mix. You are inspiring me. Although I prefer my currys with tumeric as the first ingredient and some mustard grains.
Curry is highly variable. Whatever works for you.
ʘ‿ʘ