Curry Powder No. 2

Curry Powder No. 2

This robust and aromatic spice blend, known as Curry Powder No. 2, offers a complex flavor profile rooted in traditional Parsi and Gujarati cuisine. A harmonious mix of coriander, turmeric, and fennel forms the earthy base, while Goan chilies, cubeb pepper, and mace add a distinct, warming heat that elevates vegetable and meat dishes alike. The inclusion of whole nutmeg and cinnamon ensures a rich, fragrant finish, making this homemade powder far superior to store-bought alternatives.

Ingredients

  • 175 grams Coriander seeds (Originally 15 Tola. Converted to grams (1 Tola ≈ 11.66g).)
  • 58 grams Dried turmeric root (or turmeric powder) (Originally 5 Tola 'Halad na Ganthiya' (turmeric knots).)
  • 41 grams Fennel seeds (Originally 3 1/2 Tola. Converted to grams.)
  • 23 grams Dried red chilies (Goan variety preferred) (Originally 2 Tola.)
  • 17.5 grams Dry ginger (Sunth) (Originally 1 1/2 Tola.)
  • 6 grams Mace (Javantri) (Originally 1/2 Tola.)
  • 6 grams Cubeb pepper (Kabab Chini) (Originally 1/2 Tola 'Chini Kabala'.)
  • 4 tablespoons Black peppercorns (Originally '3 to 4 heaping spoonfuls'. Estimated as heaping tablespoons.)
  • 15 whole Cloves
  • 2 whole Nutmeg
  • 2 inches Cinnamon stick

Instructions

  1. 1Thoroughly clean all the spices, picking out any stones or debris. Ensure the turmeric knots and dry ginger are broken down into smaller pieces if they are too large for your grinder.
  2. 2Place the cleaned spices in the sun to dry thoroughly, or place them in a very low oven (around 150°F/65°C) for a short time to remove any residual moisture. This step ensures the powder will not spoil and will grind easily.
  3. 3Grind all the ingredients together into a very fine powder. If using a small spice grinder, you may need to do this in batches. For the best texture, pass the ground mixture through a fine sieve to remove any coarse husks or fibers.
  4. 4Spread the ground powder on a plate and let it air dry or sun dry briefly again to ensure no heat from the grinding process remains. Transfer to a clean, airtight glass bottle and cork or seal tightly. Store in a cool, dark place.
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