Follow these steps for perfect results
dried chile de arbol peppers
stemmed, crumbled
coriander seeds
cumin seeds
yellow or black mustard seeds
black peppercorns
whole cloves
ground turmeric
Stem and crumble the dried chile de arbol peppers.
Combine the crumbled peppers, coriander seeds, cumin seeds, mustard seeds, peppercorns, and cloves in a spice grinder.
Grind the spices to the consistency of finely ground black pepper.
Stir in the ground turmeric.
Store the curry blend in a sealed container in a cool, dark place for up to 3 months.
Expert advice for the best results
Toast the seeds before grinding to enhance their flavor.
Adjust the amount of chile peppers to control the heat level.
Make sure all ingredients are dry before grinding.
Everything you need to know before you start
5 minutes
Yes, this can be made well in advance.
Store in an airtight container. No plating required.
Use in curries, stews, and soups.
Sprinkle on roasted vegetables or meats.
Add to marinades.
The hops can complement the spices.
Aromatic white wine with a slight sweetness.
Discover the story behind this recipe
Curry powder is a staple in Indian cuisine.
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