Monday Spice Collection (Part 2) - Roasted Curry Powder

The word "Khari" from which "curry" is derived, comes from Southern India and refers to a sauce of any kind. "Curry powder" was developed by the British, who wished to take the taste of Indian food home, without having to utilize fresh spices. As a result "curry powder" in the Western world has a fairly standardized taste, but there are literally millions of curry flavors in India....

(cited from Wikipedia) ...
It wasn't actually until for about two years ago when I was in Dubai and bought my currently most favorite cookbook '50 Great Curries Of India' written by Camelia Punjabi. I am sure you all are super familiar with her a-m-a-z-i-n-g curries. It was her that taught me how to cook Indian food and recognize different spices and flavors . And it was also her that made me realize, for the very first time, that curry powder actually means 'gravy powder'. How silly... :)

Anyway, Gravy Powder is and always will be a part of our busy lives, regardless of how many zillion types of it are there out there. I have tried several different mixtures and they all have some spices in common: fenugreek seeds, coriander seeds, turmeric, cumin seeds and mustard seeds.
Here is my own version:

SIMPLE BUT ROASTED CURRY POWDER

prep time: 15 mins
makes : a small jar

(clockwise from left corner)

• 1 tbsp mustard seeds
• 1 tbsp coriander seeds
• 1 tbsp cumin seeds
• 1 tsp black peppercorns
• 1 tbsp turmeric
• 1 tbsp fenugreek seeds
• 6 dried red chilies

Heat up a non-sticking skillet and roast all the ingredients except for the turmeric. Roasting process releases aroma of particular spices and make them easier to grind. Transfer the roasted spices into a mortar and crush them into a fine powder.

Use any time desired to flavor sauces, rice dishes or a cup of zucchini cream soup.

For a simple CURRY FRIED RICE:

... Just brown some chopped onions and garlic, add a cup of vegetables and saute until soft, mix in a tablespoon of curry powder, add some salt and pepper and finally, mix in a cup of rice. Fry until well coated and slightly crispy. Garnish with chopped fresh parsley or coriander leaves and serve...

Monday Spice Collection is a series of recipes for basic herb and spice mixtures that I gave to my sister as her wedding present.

Don't forget to come back next Monday, I ll be making Cajun Powder... And just in case you weren't here last week, I made Herb de Provence - a traditional French herb blend.