Japanese curries have quite a distinct taste to everything I made so far. It might not work for all recipes where you might add some curry powder, though this flavour profile works great for sauces and, who would have guessed, japanese cuisine.

Ingredients

• 9g turmeric powder
• 0.5g tsp thyme dried
• 1g tsp sage dried
• 4.5g coriander seeds
• 6g fenugreek seeds
• 5.5g tsp cumin
• 1.5g tsp lemon peel dried (1tsp, check not sure)
• 1.5g black pepper
• 1.25g bonnet scotch chili (seeded)
• 1.25g tsp cinnamon
• 1.25g fennel
• 1g ground ginger
• 1.25g star anise
• 1 bay leaf
• 8.5g tsp ground cloves
• 0.75g tsp nutmeg
• 0.35g brown cardamom seeds (seeds of 1/2 brown cardamom)

Instructions

If possible, use non ground ingredients. Though it is possible to use powdered ones the taste of fresh roasted and ground ones is simply superior.

Measure all ground ingredients in one, all non ground ones in another cup. Roast the non ground ingredients in a pan. Once they start smelling, stir and roast for another minute.

Let them cool down, mix everything together and grind them to a powder.

Next Time …

• use orange peel instead of lemon peel. That used in original recipes and should add to the flavour profile