Why would you make your own curry powder? Because it's fresher and more fragrant than anything you'll find in stores.
Any leftover curry powder would be delicious mixed into the filling for deviled eggs, sprinkled over quartered new potatoes before roasting, or stirred into yogurt and served with pita chips or warm naan.
Recipe information
Yield
Makes about 3 tablespoons
Ingredients
Preparation
Step 1
Combine chiles, coriander seeds, fennel seeds, and cumin seeds in small bowl. Add cold water to cover, then drain. Place drained mixture in heavy small skillet. Dry-roast over medium-low heat until seeds are dry, slightly darker in color, and beginning to pop, stirring occasionally, 3 to 4 minutes. Cool in skillet.
Step 2
Place mace, white pepper, and turmeric in spice mill or grinder. Add cooled spice mixture. Grind to powder. DO AHEAD: Can be made 1 week ahead. Store airtight at room temperature.
Recipe notes
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