I make my curry powder on the mild side, I can always add cayenne pepper later if I want to heat things up a bit.
If you use whole seeds like I do, you must lightly toast them first, this will release the wonderful aromas and oils. Do this by placing the seeds in a heavy skillet over medium heat, shaking the seeds back and fourth making sure not to burn them.
Christmas is the time when I dump out all my spices and buy fresh ones, making curry powder you must use fresh ingredients, Gourmet Galley in Friday Harbor has the best spices at a good price.
Recipe makes about a cup:
1 T brown mustard seeds
1 t cardamom seeds
1 stick cinnamon
1/2 t whole cloves
2 t coriander
1 T cumin seeds
1 T fennel seeds
1 T fenugreek seeds
1 t fresh grated nutmeg
1 t black peppercorns
1 t powdered ginger
3 star anise
1 T yellow mustard seeds
2 T ground turmeric
1 t paprika
1 t flaky maldon salt
1/2 t cayenne pepper
After toasting the seeds, combine everything in a bowl and mix. Then grind all the ingredients in a vitamix, if you don't have one use a blender or coffee grinder working in small batches.
Bon Appetit! Chef Hobbes
