Pescatarian Curry Powder
Making your own curry powder from scratch is one of those kitchen moves that completely changes how you cook. The process starts with whole seeds — coriander, cumin, black peppercorns, mustard, and fenugreek — toasted in a dry skillet until they turn fragrant and just slightly darker, unlocking a depth of flavor that 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. Store-bought curry powders often sit on shelves for months and can contain fillers or anti-caking agents you didn't ask for — this version is pure spice, nothing else. It works beautifully across fish curries, shrimp dishes, roasted vegetables, and lentil soups, making it an endlessly versatile staple for anyone cooking without meat. Stored in an airtight jar away from light, a single batch will keep for up to three months and make every meal it touches taste like you really know what you're doing.
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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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