Curry spice mix: Difference between revisions
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* 12 teaspoons [[Chilli powder|chilli powder]] | * 12 teaspoons [[Chilli powder|chilli powder]] | ||
* 12 teaspoons [[Garlic powder|garlic powder]] | * 12 teaspoons [[Garlic powder|garlic powder]] | ||
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===Method=== | ===Method=== | ||
{{RecipeMethod | {{RecipeMethod | ||
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[[Category:Vegetarian recipes|Curry spice mix]] | [[Category:Vegetarian recipes|Curry spice mix]] | ||
[[Category:Dry fried]] | [[Category:Dry fried]] | ||
Revision as of 16:31, 16 January 2014
These are my favourite two spice mixes for curry. They are both used, but mix number 1 is added a minute before mix number 2. I make it in batches and keep in separate jars.
Ingredients
Ingredients
Printable 🖨 shopping 🛒 list & 👩🍳 method for this recipe
mix 1
- 6 teaspoons cumin seeds
- 6 teaspoons black mustard seeds
- 6 teaspoons asafoetida
mix 2
- 6 teaspoons turmeric
- 6 teaspoons coriander
- 6 teaspoons ground cumin
- 6 teaspoons salt
- 12 teaspoons chilli powder
- 12 teaspoons garlic powder
Method
- The first 3 ingredients make up the first spice mix.
- The remaining ingredients make up the second.
- Mix each separately and store in a darkish place until use.
Serving suggestions
Can be used in any type of curry.
Variations
This will make a medium curry - you can adjust the amount of chilli to your taste.
Chef's notes
Mix number 1 should be fried and the other mix should be added with the main ingredient of the curry. This recipe should make enough for 12 curries for 4 people. Use about a teaspoon and a half of spice mix 1 to four teaspoons of the second mix. --JuliaBalbilla 12:16, 10 February 2009 (UTC)