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Picture of Curry Spice

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

Ingredients

  • 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

Instructions

Equipment

  1. Frying pan

  2. Spice grinder

  3. Measuring spoons

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

Method

  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.