Contrary to popular belief, in India, curry powders have become an integral part of middle class family life. This quick curry powder, called bafat, is from the southwestern region of India. It can be used for a meat, fish, or vegetable dishes. Traditionally, the spices are sun-dried for three days and then roasted. You’ll find a lot more curry goodness in A World of Curries by Dave DeWitt, here.
Quick Curry Powder Ingredients
- 1/3 cup coriander seeds
- 1/4 cup cumin seeds
- 2 tablespoons mustard seeds
- 2 tablespoons peppercorns
- 2 tablespoons whole cloves
- 1 tablespoons fenugreek seeds
- 2 tablespoons ground cardamom
- 2 tablespoons ground cinnamon
- 2 tablespoons powdered turmeric
- 1/4 cup freshly ground, hot chile powder, such as New Mexican
Instructions
- Dry the whole spices in the oven at 200 degrees for 15 minutes, taking care they do not burn. Remove them from the oven, cool, and grind them together with the ground spices in a spice mill.
Yield: About 2 cups
Heat Scale: Medium
Photo by Karolina Grabowska from Pexels
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Managing Editor | Mark is a freelance journalist based out of Los Angeles. He’s our Do-It-Yourself specialist, and happily agrees to try pretty much every twisted project we come up with.
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