Home cooks all over the world keep a jar of their unique house spice on hand at all times. This is Michelle McKenzie’s Curry Spice Blend from The Modern Larder Cookbook. It anoints everything from braised lamb to roasted carrots, egg salad to fried rice. She says it is especially useful in those moments you don’t have the time to peel a clove of a garlic or sauté a shallot-a spoonful of this burnished golden blend contributes enough flavor to render typical aromatics unnecessary.
Ingredients 🍶
MAKES APPROXIMATELY 2 CUPS
1/2 cup toasted sesame seeds or benne seeds
1/3 cup coriander seeds
1/4 cup cumin seeds
2 tablespoons brown mustard seeds
1 tablespoon fennel seeds
2 to 3 chile de arbol, stemmed (depending on desired heat)
2 tablespoons dried, edible rose petals
2 tablespoons plus 2 teaspoons ground sumac or 2 tablespoons dried lime powder (page 38)
1 tablespoon plus 2 teaspoons ground turmeric
1 tablespoon ground cinnamon
Directions 📜
1. Toast the Seeds
-In a 9- or 10-inch dry skillet, combine all the spices but the rose petals, sumac, turmeric, and cinnamon (all the whole seeds basically)
-Place over medium-high heat and toast, shaking the pan often, for 4 to 5 minutes. Do not burn the spices. Remove from heat and let cool to room temperature.
2. Grind Into Powder
-Transfer to a spice grinder and add the remaining ingredients. Grind to a coarse or fine powder (you may have to do this in batches; or, if you have a large, high-speed blender, you can grind everything in one go), depending on the use.
3. Use and Storage
– It can be used immediately. Store in an airtight container for up to 3 months.
#currypowder #spices #recipe #flavorburst
We’ve made a beginnerfriendly curry blend before, but now it’s time to up our curry game. Let’s make a curry spice blend that’s floral, fiery, and deeply layered. We’re going to start by toasting our whole seeds, sesame, coriander, cumin, mustard, fennel, and your chili darb bowls. And feel free to add more or less chili darb bowls depending on how hot you want your curry. And this step is not just for show, so do not skip it. When toasting in the pan, the heat unlocks the oils inside the seeds, intensifying their aroma and flavor. It’s the difference between flat and fragrant. All you have to do is shake the pan and let the heat wake everything up. Just don’t let it burn. It’s pretty easy to see when things start to change and become more golden. You’re also going to notice a change in the smell and the fragrances of the spices as they blossom there. So once you see a change in color and your sniffer starts to go off, that’s a good indication that it’s done. And once everything is golden and fragrant, you’re going to let them cool down and then grind them down into a powder along with the rest of your softer untoasted seasonings. This blend is bold, earthy, and slightly tangy. Perfect for roasting veggies, stews, or even sprinkling on eggs. Make a batch, store it tight, and let your pantry feel fancy for the next 3 months.
1 Comment
Ive never had curry ill have to try this.