Warm Curry Powder Recipes
WARM CURRY POWDER
Provided by Mark Bittman
Categories quick, condiments
Time 15m
Yield About 1/4 cup
Number Of Ingredients 6
Steps:
- Crush cardamom pods with side of a knife or bottom of a pot; remove seeds and discard husks. Put all ingredients in a small skillet and turn heat to medium. Toast, occasionally shaking pan, until mixture is fragrant, 3 to 5 minutes.
- Grind in a spice or coffee grinder until powdery. Can be stored in a tightly covered container for up to several weeks.
Nutrition Facts : @context http, Calories 34, UnsaturatedFat 1 gram, Carbohydrate 6 grams, Fat 2 grams, Fiber 3 grams, Protein 1 gram, SaturatedFat 0 grams, Sodium 11 milligrams, Sugar 0 grams, TransFat 0 grams
HOMEMADE CURRY POWDER
Make and share this Homemade Curry Powder recipe from Food.com.
Provided by Dancer
Categories Vegan
Time 10m
Yield 1/4 cup
Number Of Ingredients 9
Steps:
- In a blender container, place all.
- Cover and grind for 1 to 2 minutes or till mixture is a fine powder.
- Store spice mixture in airtight container in cool dry place.
Nutrition Facts : Calories 236.3, Fat 11.2, SaturatedFat 1.3, Sodium 46.9, Carbohydrate 41.2, Fiber 21.1, Sugar 1.6, Protein 8.5
HOT MADRAS CURRY POWDER
Make and share this Hot Madras Curry Powder recipe from Food.com.
Provided by Sharon123
Categories South African
Time 20m
Yield 1/2 pound
Number Of Ingredients 12
Steps:
- In a dry skillet over very low heat, place the coriander, cumin, mustard and fennel seeds. Roast the seeds gently, shaking the pan occasionally, until they begin to pop. When about half the seeds have popped, add the cinnamon, peppercorns, nutmeg, cloves, cardamom, turmeric, ginger and cayenne.
- Continue to heat and stir gently until the mixture is quite hot but not burnt. Pour into a dry blender or food processor, or use a mortar and pestle. Grind into a fine powder. Pour into a clean, dry jar, seal, and let it cool before using.
Nutrition Facts : Calories 1501.5, Fat 56.3, SaturatedFat 10.4, Sodium 252.5, Carbohydrate 294.2, Fiber 141.1, Sugar 11.4, Protein 54.2
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