This meat curry powder is posted at the request of my Auckland friends. This can be used in place of the commercial curry power. Also delicious as a dry rub for roast chicken.
Give it a go...it will make a difference to your chicken, lamb or beef curries !
Yield : about a few tablespoon.
Ingredients :
5 cloves
10 black peppercorn
4 cardamon pod
2" cinnamon stick
2-4 Tbsp chilli powder
4 Tbsp coriander seed
1 tsp fennel seed
1 whole star anise
1 tsp tumeric powder
Method :
1. Partially roast the whole spices over low to medium heat until fragrant. Leave to cool.
2. Grind until fine with a coffee grinder.
3. Store in an airtight container and use as required.
Note :
Add as much or as little chilli powder as you like. It all depends how hot you like your curries.
Tips :
1. Grind spices are best used within 6 months. Whole spices can be kept for years.
2. In Auckland, I get all my whole spices in the Indian shops. Much cheaper.
3. For the chilli powder, I buy whole dry stemless chillies (again at Indian shops), dry it in the sun, toast it lightly, grind in a coffee grinder and store in airtight containers. This is to ensure my chilli power is pure chilli powder with no other additives.
