Make the curry spice mixture yourself
Looking through the recipes in this forum, I noticed that many writers use curry, but apparently always resort to the spice mix purchased. During a longer stay in Indian Madras some years ago, I learned from locals how to make curry quickly and easily. Since then, I mix it myself, which has the advantage that I am not dependent on a curry, but individually my taste, matching the court, make.
I have been using a spice scale for a long time, so my data in grams. If you do not have a scale that weighs so finely, you just have to keep the relationships between the ingredients. My list is enough for 25 grams of curry mix, so you should get along two, three weeks. Prefer less, but more often, so that the spices are fresh. Important: keep tightly closed and store in a dark place.
My compilation is a basic recipe. If you like it sharper, take more chili or replace the pepper with cayenne pepper. If you want a mild curry, you may want to leave the chili altogether and only take paprika. In some areas of India you also mix aniseed or fennel seeds.
Experiment a bit, but write down what you mix to make it repeatable. Have fun!
The ingredients:
Curry spice mix
3.0 g of ground fenugreek seeds
1.5 g seeds of green cardamom (release from the capsule)
0.2 g clove (2 pieces)
6.0 g of cumin (cumin)
3.0 g of coriander
5.0 g turmeric
0.3 g of ground ginger
0.6 g peppercorns
2.0 g of dried chili
0.3 g of vanilla powder
0.5 g of cinnamon
1,1 g paprika noble sweet
1.0 g paprika rosenscharf
0.2 g of dried lemongrass
0.3 g of grated nutmeg
Put the ingredients in a mortar one after the other and finely grind. It should have a homogeneous color and consistency when it's done. The finer and smoother the spices are, the better the final result.
As a tip in the end: For most dishes, the curry is mixed just before serving, so as not to change the fine flavors by cooking. But here too: exceptions confirm the rule.
