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Curry Spice Mix

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This is my most complex spice mix, it is bit more fiddly to make (but not difficult), has a long list of ingredients and a few more bits of equipment. It took me a while and a lot of research to perfect the flavour combination and quantities of each spice but it was really worth it! It is spicy without being overwhelming, with a complexity of flavour you will savour. If you are not keen on dishes which are hot, simply reduce the amount of spice you use. The multiple spices and the depth of flavours will ensure you relish every mouthful!

Whilst the list of ingredients is rather long, I imagine you will have quite a number of these spices in your cupboards already. Please bear in mind that if you store your spice mixes sealed in an airtight container (I use jam jars) and stored in a cool and dark place, they will last for up to 6 months. Indeed mine never last that long before I have to make another batch. Also bear in mind, that once made you will really speed up your game in the kitchen and be quickly producing meals that pack a huge flavour punch in a very short period of time.

The spices I use:

  • coriander seeds
  • cumin seeds
  • black peppercorns
  • fennel seeds
  • fenugreek seeds
  • mustard seeds
  • chilli powder
  • turmeric powder
  • garlic powder
  • ground cardamom
  • ginger powder
  • nutmeg powder
  • ground cloves
  • cinnamon
  • mace

The main difference in preparation between this spice mix and the majority of the others, is that the whole seeds and peppercorns need to be dry fried for around 15 seconds or until fragrant. They are then ground in a spice grinder and then mixed with the remaining spices. (I actually use a coffee grinder which I keep just for strong spices as you will never rid it properly of the smell or flavour! As wonderful as that smell is when you fancy a curry, mixed in with your coffee – no thank you!)

I use this curry spice in recipes for Indian and Soft East Asian curries. I have another spice mix called Indian Spice which I also use for Indian recipes as not all Indian food tastes like curry!

A variety of recipes using Curry Spice

My Curry Spice can be used in a range of dishes and marinades. Keep an eye out for these dishes:

Dishes already posted:

Dishes I plan to post:

  • Tandoori marinade – use for prawns, salmon and chicken
  • Chicken Biryani
  • One Pot Indian Chicken Curry and Rice with Coriander and Fried Onions
  • Tandoori Chicken served with Indian Creamed Corn and Mashed Potato, Mango Chutney, Chopped Cherry Tomatoes and Natural Yoghurt
  • Tandoori Chutney and an Avocado, Tomato and Red Onion Salad
  • Yellow Curry Paste
  • Thai Yellow Chicken and Potato Curry with Coconut Rice and Cashews
  • South African Bobotie

In my recipes where I use my own spice combinations, I try to give alternatives in case you do not have the mix already made up. Some of the combinations only have 4 or 5 different flavours so it is quite easy. For this spice mix however, it would be very difficult, so just replace with your favourite curry spice from the supermarket.

Curry Spice Mix

Complex, intense, spicy and packs a huge flavour punch in Indian and South East Asian dishes

Cuisine Indian, South East Asian
Keyword Spice mix
Prep Time 15 minutes
Author Susan


  • 3 tablespoons plus 1 teaspoon coriander seeds

  • 2 tablepoons plus 2 teaspoons cumin seeds

  • 2 tablespoons black peppercorns

  • 1 tablespoon fennel seeds

  • 1 tablespoon fenugreek seeds

  • 2 teaspoons mustard seeds

  • 2 tablepoons plus 2 teaspoons chilli powder

  • 2 tablepoons plus 2 teaspoons turmeric powder

  • 1 tablespoon plus 1 teaspoon garlic powder

  • 1 tablespoon plus 1 teaspoon ground cardamom

  • 1 tablespoon plus 1 teaspoon ginger powder

  • 2 teaspoons nutmeg powder

  • 2 teaspoons ground cloves

  • 1 teaspoon cinnamon powder

  • 1 teaspoon mace powder



  1. Frying pan

  2. Spice grinder

  3. Measuring spoons

  4. Sealed container e.g. jam jar and lid


  1. Heat a frying pan over a moderately hot temperature and add the coriander, cumin, black peppercorns, fennel, fenugreek and mustard seeds. Cook for around 15 – 30 seconds until fragrant.

  2. Grind in a spice grinder until you have a fine powder. Transfer to the sealed container/jar and leave to cool.

  3. Measure all the remaining ingredients into the jar and mix well.

  4. Store, sealed, out of the light for up to 6 months.

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