Mild Curry Powder
Pat Chapman's 250 Favourite Curries and Accompaniments
It comes from the first cookery book given to a young bride who, with her husband, was posted to the British army base in Agra in 1904. The lady was my grandmother and that book was her bible. It was first published in 1870, so this masala has been recipe tested for 120 years, in itself an amazing fact.
Makes about 9 oz (250 g)
Spices
60 g coriander seeds
30 g white cummin seeds
20 g fenugreek seeds
25 g gram flour (besan)
25 g garlic powder
20 g paprika
20 g turmeric
20 g Garam Masala
5 g dry ground curry leaves
5 g asafoetida
5 g ginger powder
5 g chilli powder
5 g yellow mustard powder
5 g ground black pepper
Method
1. Roast and then grind the first three spices.
2. Mix all together well and store.
3. Omit the final four spices for a totally mild curry powder.
4. For those who wish, salt and sugar (white granulated) can be added for flavour during the blending: add 2 tablespoons sugar and/or 1 teaspoon salt.
