Name: Curry Powder Blend
Prep time: 5 min
Total time: 5 min
Ingredients: 2 tablespoons whole cumin seeds, toasted; 2 tablespoons whole cardamom seeds, toasted; 2 tablespoons whole coriander seeds, toasted; 1/4 cup ground turmeric; 1 tablespoon dry mustard; 1 teaspoon cayenne

Curry Powder Blend

whole cumin seeds, toasted

whole cardamom seeds, toasted

coriander

turmeric

dry mustard

cayenne

Place all ingredients in a container with an airtight lid. Shake to combine. Store in a cool dry place for up to 6 months. When ready to use, grind and add to dishes according to taste.

Fun to make. Very good too. I don’t like much heat so I halved cayenne and it was perfect. I think Alton Brown is very knowledgeable about food and it’s preparation. I may try this on the grill as a rub for chicken.

It is ok to grind them all ? And then mix it ? 

love curry and Alton Brown is Awesome!! I sure would love to be mentored by chefs like him and his gang.

This is a pretty standard curry powder. What it misses is the best reason to use whole seed -- toasting. As such, I make mine a batch at a time.

AMAZING FLAVORS!!! I bought regular seeds &amp; toasted them myself &amp; still this was amazing I used it in curried zucchini soup (by emeril and just amazing better then anything I have purchased...I used my mortar &amp; pestle to blend...but so worth it!!! 

As good if not better than what I get at my import store

Kdobek, you do  NOT grind anything.  Follow the instructions as written.  The last sentence tells you what to do:  when you're ready to use the stuff, that's when you grind the quantity you need.  Keeps everything fresh.

I needed curry powder for a lamb curry recipe I was making and I didn't have the curry powder, but my cupboard had lots of spices so I went in search of a recipe. I tried this one and it was a hit. Wonderful flavor and color. The wpg_foody, the seeds are green cardamom in the recipe. Black cardamom is very rare in the regular American grocery stores. One would have to go to an Indian or Pakistani market not readily available in most U.S. areas. When looking at American recipes I use green cardamom unless otherwise noted as black cardamom, which is very rare in recipes from U.S cooking programs or U.S. chefs.

I was just wondering...do you use green or black cardamom for this?   The taste is actually a little different between the two.

Is something missing from the instructions? Shouldn't the whole, toasted seeds be ground before being added to the other ingredients? I'm going to make this right now, but I'm going to blend the first three ingredients.

Curry Powder Blend

Prep Time: 5 minutes

Total: 5 minutes

Servings: 1.5

Cost: $15.40 /serving

Author : Alton Brown

Ingredients

Instructions

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