How to Make Fish Curry Powder

Curry may have originated in India, but the dish, in its countless varieties, has become a global favorite. Almost every country in Southeast Asia has their own style of this spicy sauce, while restaurants in Britain and the United States specializing in the tasty dish continue to grow in number. Curry has become so loved in countries like Japan that it can even be found on the menu at the local McDonald's. Because of this popularity, most grocery stores carry some form of curry powder or paste, but often these commercial products have lost much of the pungency that makes curry so appealing. Making your own fresh curry powder, such as one for fish described below, is really very simple and yields tasty results.

Things You'll Need

• Frying pan
• Spice grinder
• Rubber spatula
• 1 tbsp. cardamom pods
• 1 tbsp. coriander seed
• 1 tbsp. cumin seed
• 1 tsp. fenugreek seed
• 1 tsp. mustard seed
• 1/2 tsp. black peppercorns
• 2 tsp. pure chili powder
• 1 tsp. ginger powder
• 1 tsp. garlic powder
• 1 tsp. onion powder
• 1/4 cup turmeric

Instructions

Instructions

1. Dry roast the cardamom pods, black peppercorns, cumin, coriander, fenugreek and mustard seeds in the frying pan over a medium heat. Purists often dry roast each spice individually, but you can still achieve good results by roasting them together. Make sure to stir them continually with the spatula, shaking the pan periodically to avoid burning the spices. The mixture is ready when the mustard seeds begin to pop and the fenugreek turns a golden brown.

2. Grind the dry roasted spices in a spice grinder. Electric coffee grinders are excellent substitutes, but be sure to use one that is dedicated to grinding spices to avoid crossing flavors between your coffee and your curry.

3. Mix the freshly ground spices with the garlic, onion, turmeric, ginger, and chili in a bowl large enough to ensure that the curry powder is well blended.

4. Pour the powder into a clean, preferably brown, glass jar to help preserve the life of the spices, seal tightly, and then store in a cool, dry place for up to six months.

Tips & Warnings

• Look for whole spices in an Indian food market.

• Use green cardamom pods instead of the black ones, as they have a richer flavor.

• Vary the heat of your homemade fish curry powder by carefully selecting which powdered chili to include. Kashmiri is a medium hot chili that is frequently used in fish curry.

• Avoid using generic chili powders as they usually are blends of spices rather than a pure, ground chili pepper.

References

• History of Curry

Resources

• Spices Board India