Aromatic Mauritian Curry Powder Blend
Aromatic Mauritian Curry Powder Blend
Ingredients
- 1/2 cup coriander seeds
- 1/4 cup cumin seeds
- 2 tablespoons fennel seeds
- 1 tablespoon black peppercorns
- 1 tablespoon green cardamom pods
- 1 teaspoon cloves
- 1 cinnamon stick, about 2 inches long
- 1 tablespoon dried curry leaves
- 2 tablespoons turmeric powder
- 1 tablespoon chili powder, or to taste
- 1 teaspoon fenugreek seeds
Instructions
- 1
Gather all whole spices: coriander seeds, cumin seeds, fennel seeds, black peppercorns, green cardamom pods, cloves, cinnamon stick, and fenugreek seeds. Ensure your pan is clean and dry.
⏱️ 5 min
- 2
Heat a large, dry skillet or frying pan over medium-low heat. Add the coriander seeds, cumin seeds, fennel seeds, black peppercorns, green cardamom pods, cloves, cinnamon stick, and fenugreek seeds to the pan. Toast the spices, stirring frequently, until they become fragrant and slightly darker in color, about 5-7 minutes. Be careful not to burn them.
⏱️ 7 min
- 3
Add the dried curry leaves to the pan during the last minute of toasting and continue to stir until fragrant.
⏱️ 1 min
- 4
Remove the toasted spices from the heat and spread them out on a plate or baking sheet to cool completely. This is crucial for preventing condensation and ensuring a fine powder. This cooling process will take about 30-60 minutes.
⏱️ 60 min
- 5
Once the spices are completely cool, transfer them to a spice grinder or a high-speed blender. Add the turmeric powder and chili powder.
⏱️ 3 min
- 6
Grind the mixture into a fine powder. You may need to do this in batches and pulse several times, scraping down the sides of the grinder as needed, to achieve a smooth consistency.
⏱️ 2 min
- 7
Sift the curry powder through a fine-mesh sieve to remove any larger unground pieces. Re-grind any larger pieces if desired, or discard them.
⏱️ 2 min
- 8
Store the homemade Mauritian curry powder in an airtight container in a cool, dark place. It will retain its potency and flavor for up to 3-6 months.
Kitchen Tools
Nutrition Facts (per serving)
Aromatic Mauritian Curry Powder Blend
- 1/2 cup coriander seeds
- 1/4 cup cumin seeds
- 2 tablespoons fennel seeds
- 1 tablespoon black peppercorns
- 1 tablespoon green cardamom pods
- 1 teaspoon cloves
- 1 cinnamon stick, about 2 inches long
- 1 tablespoon dried curry leaves
- 2 tablespoons turmeric powder
- 1 tablespoon chili powder, or to taste
- 1 teaspoon fenugreek seeds
Instructions
- 1
Gather all whole spices: coriander seeds, cumin seeds, fennel seeds, black peppercorns, green cardamom pods, cloves, cinnamon stick, and fenugreek seeds. Ensure your pan is clean and dry.
⏱️ 5 min - 2
Heat a large, dry skillet or frying pan over medium-low heat. Add the coriander seeds, cumin seeds, fennel seeds, black peppercorns, green cardamom pods, cloves, cinnamon stick, and fenugreek seeds to the pan. Toast the spices, stirring frequently, until they become fragrant and slightly darker in color, about 5-7 minutes. Be careful not to burn them.
⏱️ 7 min - 3
Add the dried curry leaves to the pan during the last minute of toasting and continue to stir until fragrant.
⏱️ 1 min - 4
Remove the toasted spices from the heat and spread them out on a plate or baking sheet to cool completely. This is crucial for preventing condensation and ensuring a fine powder. This cooling process will take about 30-60 minutes.
⏱️ 60 min - 5
Once the spices are completely cool, transfer them to a spice grinder or a high-speed blender. Add the turmeric powder and chili powder.
⏱️ 3 min - 6
Grind the mixture into a fine powder. You may need to do this in batches and pulse several times, scraping down the sides of the grinder as needed, to achieve a smooth consistency.
⏱️ 2 min - 7
Sift the curry powder through a fine-mesh sieve to remove any larger unground pieces. Re-grind any larger pieces if desired, or discard them.
⏱️ 2 min - 8
Store the homemade Mauritian curry powder in an airtight container in a cool, dark place. It will retain its potency and flavor for up to 3-6 months.