Fish Free Curry Powder
Homemade curry powder is one of those kitchen projects that sounds ambitious but comes together in under ten minutes and completely transforms your cooking. The magic starts in a dry skillet, where whole coriander, cumin, peppercorns, mustard, and fenugreek seeds are toasted until fragrant and just a shade darker — that brief heat unlocks a depth of flavor no pre-ground blend can match. Once cooled and ground, they get folded together with turmeric, ginger, cayenne, cinnamon, and cardamom into a warm, complex powder that smells absolutely incredible. Many store-bought curry powders and spice blends can contain surprising additives or be processed on shared equipment alongside fish-based ingredients like shrimp powder or anchovy — making this from-scratch version a genuinely reassuring alternative. Every single ingredient here is a seed, a root, or a dried spice, so you know exactly what's going into your food. Stored in an airtight jar away from light, it stays potent for up to three months, ready to season soups, stews, roasted vegetables, or anything else that needs a little warmth and complexity.
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Learn more →Ingredients
16 servings
- 2 tbsp coriander seeds
- 1 tbsp cumin seeds
- 1 tsp black peppercorns
- 1 tsp yellow mustard seeds
- ½ tsp fenugreek seeds
- 2 tbsp ground turmeric
- 1 tsp ground ginger
- ½ tsp cayenne pepper
- ¼ tsp ground cinnamon
- ¼ tsp ground cardamom
Instructions
- 1
Add the coriander seeds, cumin seeds, black peppercorns, mustard seeds, and fenugreek seeds to a small dry skillet over medium heat. Toast, stirring constantly, until the seeds are fragrant and the coriander and cumin turn a shade darker, about 2–3 minutes. Watch closely, as the seeds can scorch quickly.
- 2
Transfer the toasted seeds to a plate and let them cool for 5 minutes, until no longer steaming.
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