Clancy Curry Powder
makes 6 tablespoons or (6 cups)
Ever wished you had your own family curry powder? Well now you can! Feel free to adopt this for your family.
This is a great ‘all purpose’ curry powder you can use anywhere a recipe calls for curry powder.
2 tablespoons ground cumin (280g / 9.5oz)
1 tablespoon ground coriander (140g / 5oz)
1 tablespoon dried chilli flakes (100g / 3.5oz)
1 tablespoon ground turmeric (140g / 5oz)
1 tablespoon ground black pepper (160g / 5.5oz)
1. Combine cumin, coriander, chilli, turmeric and pepper in a small bowl (or large plastic bag if making a big batch). Stir or shake until well mixed.
2. Store in an airtight container or bag.
It really depends on how fresh your spices were to begin with. Should stay fresh for 6-12 months but longer than that you’ll start to lose flavour.
less yellow – the turmeric is responsible for the colour of the curry powder – reduce or omit it if you’d prefer a more brown powder..
mild – skip the chilli or reduce.
whole spices – feel free to grind your own spices in a coffee or spice grinder before measuring them out.
Problem Solving Guide
bland – sounds like old spices. Buy fresh spices from a specialist spice merchant and try again (if you’re in Ausralia herbies.com.au is my favourite spice supplier)
can’t find chilli flakes? – replace with chilli powder – although if you’re using the spoon measurments, start with about 1/2 tablespoon instead.
Needs an air tight container. I like glass jars but little sealable plastic bags would also work well.
cumin, coriander, chilli, fennel, turmeric, pepper
chicken or pork curry – brown450g (1lb) sliced chicken or pork in oil in a pan. Add 2 tablespoons curry powder and stir for another 30 seconds. Add a can of tomatoes and simmer for 5 minutes. Stir in 3-4 tablespoons cream or coconut milk. Serve with fresh coriander (cilantro) and steamed rice or cauliflower rice. Serves 2-3.
beef curry – as per the chicken recipe but skip the cream at the end and serve sprinkled with sliced almonds.
lamb & spinach curry – as per the chicken curry but use diced lamb fillet or backstrap.
fish curry – heat a few tablespoons oil in a pan. Add 1 tablespoon curry powder and cook for 10 seconds. Add a can of coconut milk and 450g (1lb) diced white fish. Simmer for about 5 minutes or until fish is just cooked. Season and serve 2-3 with fresh mint leaves.
chickpea curry – as per the chicken curry but use a can of drained chickpeas instead of the chicken. Serves 2.
veggie curry – brown a diced eggplant in a little oil. Add 2 sliced zucchini and cook for another minute or so. Add 2 tablespoons curry powder and then a can of tomatoes and a defrosted packet of frozen chopped spinach. Simmer until the veg are tender. Season & serve sprinkled with sliced almonds or pinenuts. Serves 2.