The second attempt of creating my own version of curry.
The recipe is usually enough for 4-6 people, depending on the recipe.
Ingredients
| v2.0 | v2.1 | |
|---|---|---|
| pepper corns | 0.15g | 0.15g |
| green cardamom | 0.25g | 0.25g |
| coriander seeds | 1.50g | 1.50g |
| cumin seeds | 1.00g | 1.00g |
| turmeric powder | 0.80g | 0.80g |
| chili/paprika | 1.50g | 1.50g |
| brown mustard seeds | 1.20g | 1.20g |
| fenugreek seeds | 0.75g | 0.50g |
| lime leaves (fresh) | 0.5g |
Notes:
- the fenugreek seeds is a very typical ingredient for indian curry, though might not be to your taste.
- the lime leaves are not an usual ingredient, but I just like their taste a lot
- you can vary the spice level of your curry by using paprika or chilies.
Instructions
Heat up the hard ingredients in a pan (without oil!) until it starts smelling. I only had frozen lime leaves so I also let it dry in the pan. Grind everything to a nice powder. Sift if necessary.
Versions
2.0
Default curry.
2.1
A more european version with less fenugreek seeds and no lime leaves. Especially later one does make a difference if used in other recipes (eg: sauces and dips).
Usage
Indian dishes, sauces, dips,…
