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.
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.
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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
Reviews
No comment left
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!
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
I used this in the Chicken Korma. Both were easy, quick and very good