Description
I am a big fan of spices and grind 99% of the time my own spice mixes. A couple of years ago, I came across an aromatic Ayurvedic curry powder recipe. The only thing it missed was a kick, so I have added Kashmiri chilli powder. This curry powder is very versatile. You can use it to flavour fried vegetables, omelettes, curries and I even put in my savoury porridge adding Tahini and lemon juice too. Try it, it’s rather delicious!
Ingredients
Scale
- 1 bay leave
- 5 ts coriander seeds
- 5 ts fennel seeds
- 1.5 ts fenugreek seeds
- 0.5 ts cumin seeds
- 5 cloves
- 0.5 ts black mustard seeds
- 1 ts turmeric powder
- 1 ts Kashmiri chilli powder
Instructions
- Toast the dry spices and the bay leaf in a frying pan ( not the chilli and turmeric)
- Put them in the Thermomix
- Grind 10 sec – speed 10
- Scrape the Thermomix
- Grind again 10 sec – 10 min
- If you want it even finer, you can repeat the process
Notes
Don’t have a Thermomix? You can use a spice grinder or blender.