Malabar Curry Powder

Ingredients	Quantity
Tamarind	34gms
Onion	44gms
Coriander	20gms
Cayenne	5gms
Turmeric	3gms
Cumin	2gms
Fenugreek	3gms
Black pepper	2gms
Mustard – powdered	2gms

Grind all ingredients together. Makes about a quarter pound.

Madras Curry Powder (Indian Curry)

Ingredients	Quantity
Dried red chillies	2
Coriander seeds	1 tbsp
Cumin seeds	2 tsp
Mustard seeds	1 tsp
Black peppercorns	2 tsp
Fresh curry leaves	2
Ginger – ground	½ tsp
Turmeric - ground	1 tsp

A fragrant, fairly hot curry powder, which is used to flavor lamb and pork dishes.

Remove the seeds from the chillies. Dry roast the whole spices until they darken. Leave to cool, then grind to a powder. Dry roast the curry leaves in the pan for a few minutes, then grind and add them to the mixture with the ginger and turmeric, blending well. in an airtight jar, the powder will keep for 3-4 months.

Homemade Kurma (Korma) Powder

Ingredients	Quantity
Coriander	6 tsp
Cumin	1 tsp
Aniseed	1 tsp
Black peppercorns	1 tsp
Dry turmeric	1 tsp
Cloves	¼ tsp
Star anise	1/8 tsp
Cinnamon sticks	¼ tsp
Nutmegs	3
Cardamoms	¼ tsp

Dry roast the ingredients separately until fragrant, then set aside to cool. Grind all the ingredients in the coffee grinder.

English Curry Powder

Ingredients	Quantity
Coriander seeds	1 ¼ cups
Cumin seeds	2/3 cup
Fenugreek seeds	1/3 cup
Besan (gram flour)	½ cup
Garlic powder	½ cup
Paprika	1/3 cup
Turmeric	1/3 cup
Garam masala	1/3 cup
Dried powdered curry leaves	1 tsp
Asafoetida	1 tsp
Ground ginger	1 tsp
Red chilli powder – such as New Mexican	1 tsp
Dry mustard	1 tsp
Black pepper – freshly ground	1 tsp

In a dry skillet, toast the coriander, cumin and fenugreek seeds, then grind them together in a spice mill. Combine with remaining ingredients and mix well.

This powder improves as it becomes better blended, the longer it is stored, It is best in about a month, but don't store it longer than 18 months.