Curry Powder.

Yes, I know that curry powder is available from almost any grocery shop these days, but the ready made products vary enormously in taste and quality. Making your own spicy speciality is one of the first steps in creative cookery. You can tailor it exactly to your taste, be it mild, medium or hot, and you can try out all sorts of variations. You can, for example, try a curry powder without Chilli. So many of the commercial curry powders available contain a large amount of Chilli, which completely masks the intricacies of what is a most complex and subtle taste experience. Listed below is my standard mix, which is used not only in quick curries but also in anything that has ‘devilled’ in the title, such as Devilled Kidneys.


3 tablespoons ground Cumin.

2 tablespoons ground Coriander.

2 teaspoons ground Fennel.

2 teaspoons ground Fenugreek.

1 teaspoon ground Ginger.

1 teaspoon ground Turmeric.

1 teaspoon ground Nutmeg.

1/2 teaspoon ground Cayenne Pepper.


Thoroughly mix all the ingredients together until fully incorporated and store in a airtight container in a dark place.

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