HOME MADE CURRY POWDERS USED IN ANGLO-INDIAN COOKING

HOME MADE CURRY POWDERS USED IN ANGLO-INDIAN COOKING

 Here are a few recipes to make your own Homemade Curry Powders at home. Homemade powders always give a better taste to curries than store bought curry powders. Make small quantities and store in air tight bottles or jars for future use. These Curry Powders will save you a lot of time while cooking and your Curry, Pepper Water and Vindaloo will taste so different. 

 1. BASIC CHILLIE  POWDER

½ kg Red Chilies (long or round variety for pungency)

½ kg Kashmiri Chilies or any other non spicy chillies (for adding colour)

 Roast the two types of chilies in a pan or in a microwave oven for a few minutes. Powder them at home in the dry blender or get it done at the mill.

A teaspoon or two of this chillie powder could be used for any type of dish that calls for chillie powder. It can be stored for more than a year.

2. ANGLO-INDIAN CURRY POWDER

250 grams Red Chillies for pungency    

200 grams Kashmiri Chillies or any other chillies for colour

100 coriander seeds

100 grams cumin seeds

Roast all the above ingredients separately then mix altogether and grind to a fine powder either in a blender or mixer at home or get it ground in a mill.

A teaspoon or two of this powder can be used for almost all curries both vegetarian and non- vegetarian. It can be stored and used for more than a year.

3. PEPPER WATER POWDER

250 grams Red Chilies

50 grams pepper corns

50 grams cumin seeds

50  grams coriander seeds

20 grams turmeric powder

Roast all the above ingredients and then grind together to a powder.

2 teaspoons of this powder should be added to 2 cups of water, juice of 2 tomatoes, a lump of tamarind and a little salt and cooked for 5 minutes to make instant pepper water. This pepper water should be seasoned with mustard, garlic and curry leaves.

4.  VINDALOO CURRY POWDER / PASTE

25 grams mustard seeds

250 grams red chilies for pungency                                           

50 grams cumin seeds

10 grams pepper corns

Roast all the above ingredients together for a few minutes then powder in a mill or dry grind in a blender.

Use 2 teaspoons of this powder for every ½ kg of meat when cooking Vindaloo along with the other ingredients as per the recipe. If this powder is stored in an airtight bottle it will stay fresh for more than a year. The same mixture can also be made into a paste if ground in vinegar but it should be stored in the fridge.