Friday, 14 April 2017

Madras Curry Powder

Has anyone else noticed that you can't get good old fashioned curry powder anymore? Oh, they're still selling stuff labelled "curry powder" but it's completely different and nowhere near as good. It's rough and unbalanced, and lacks the golden colour of yore. Where is the smooth and sprightly curry powder of yesteryear?!

Actually I blame the current fad that has declared turmeric to be a super-food; meaning that now they want you to pay through the nose and take it in capsules, instead of just eating the stuff.

Bah humbug.

Anyway, nothing to do but try making it myself. I don't know if it's the ultimate curry recipe - I can't get the original to compare, after all.  (Mutter, mutter.) My immediate thought is that this is good, but not quite there. Maybe a little more ginger? I have not added any heat at all; I thought I would take a hint from the Jamaicans and add it when making the dish. That way it's very flexible depending on to whom I am serving it. You can, however, add ground Cayenne ad lib.

EDIT: 25/04/18. Having made this a few times, I am quite happy with it. I think it is a good idea to make it a few days to a week in advance, to allow the flavours to really blend. It will hold reasonably well in a cool dark space thereafter, but don't keep it too long - a couple of months, tops. 

makes about 1/2 cup
20 minutes prep time

Madras Curry Powder

2 teaspoons green cardamom pods (about 24)
2 tablespoons coriander seeds
2 tablespoons cumin seeds
2 teaspoons mustard seeds
2 teaspoons fenugreek seeds
1 teaspoon fennel seeds
1 teaspoon black peppercorns
1 tablespoon ground turmeric
1 teaspoon ground ginger
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon ground cloves

Crush the cardamom pods lightly and remove and discard the green papery husks. Put the cardamom seeds into a spice grinder with the coriander, cumin, mustard, fenugreek, fennel and black pepper. Grind until fine.

Let the dust settle and remove the mixture to a small glass jar (250ml; 1 cup). Mix in the remaining spices. Cover tightly and keep in a cool, dark place until wanted.

Last year at this time I made Swedish Colcannon.

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