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Curry Powder

A little curry powder goes a long way. Use Jemima’s personal blend instead of store-bought to flavor her delicious recipes on page XX, or experiment on your own.
  • Total Time
    Prep/Total Time: 10 min.
  • Makes
    2 tablespoons


  • 3 cardamom pods
  • 2 teaspoons ground coriander
  • 2 teaspoons ground cumin
  • 1 teaspoon ground turmeric
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon pepper
  • 1/8 teaspoon fennel seed


  • Remove seeds from cardamom pods. In a spice grinder or with a mortar and pestle, combine cardamom seeds with remaining ingredients; grind until mixture becomes a powder. Store in an airtight container for up to 1 year.
Nutrition Facts
1/4 teaspoon: 3 calories, 0 fat (0 saturated fat), 0 cholesterol, 1mg sodium, 0 carbohydrate (0 sugars, 0 fiber), 0 protein.

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Average Rating:
  • mangaconnor
    Nov 6, 2010

    No comment left

  • matteliz
    Jul 19, 2010

    Yum! My son is allergic to fenugreek, which is found in many curry powders, so I was happy to find this recipe. We like it a lot. But now that I read the comment about increasing the cardamom I will try it that way next time!

  • gmail1
    Feb 26, 2010

    this is my standard curry powder for home and for cooking classes. Please 2-3 whole cardamom pods instead of 3 seeds. Make a larger amount and store it in a jar. Other than that I will make no changes. Jemy Madhavan

  • ccswhim
    Feb 11, 2010

    I used this in the Chicken Korma. Both were easy, quick and very good