How to make your own Yellow Curry Powder using spices you already have in your spice drawer. Use ground spices or toasted whole seeds.
- 2 teaspoons coriander or 1 tablespoon whole seeds, toasted
- 2 teaspoons ground turmeric
- 1 teaspoon cumin or whole seeds
- 1 teaspoon ground fenugreek seed (optional, but good)
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground mustard (optional)
- 1/2 teaspoon ground fennel seed or anise seed (optional)
- 1/4 teaspoon cinnamon
- 1/4 teaspoon cardamom
- 1/4 teaspoon white pepper
- 1/4 teaspoon nutmeg or mace
- 1/4 teaspoon ground clove ( or one clove, toasted and ground)
- 1/8– 1/4 teaspoon cayenne (or leave it out for mild)
- a pinch of salt
If using any whole seeds, toast in a dry skillet until fragrant, and grind finely.
Place ground spices in a jar, cover and shake to mix.
Keeps 12 months in a sealed jar.
If using particularly old ground spices, sometimes lightly toasting them in a dry skillet for 30-45 seconds, stirring over medium heat, will help revive them.
The optional ingredients are truly optional but add complexity and nuance. I especially like the fenugreek. You could also add dried, ground curry leaf ( 2-3 leaves).
- Serving Size: 1 teaspoon
- Calories: 5
Keywords: yellow curry powder recipe, how to make yellow curry powder, madras curry powder, madras curry powder recipe, indian yellow curry powder,