Japanese Curry Powder from Scratch

Method5 steps

1. 1

   Step 1: Grind the cinnamon stick (1), star anise (1), bay leaf (1), dried red chili, 4 green cardamom pods and 4 whole cloves to a fine powder in a spice grinder. A mortar and pestle can also be used, taking longer.

   Uses 1 cinnamon stick, about 1½ inches long · 1 star anise · 1 bay leaf · 1 dried red chili pepper · 4 green cardamom pods · 4 whole cloves

   
2. 2

   Step 2: Check that the whole-spice mixture from step 1 is finely ground, then transfer it to a dry frying pan. Do not add oil.

   Uses Finely ground whole-spice mixture

   
3. 3

   Step 3: Add the 1 tbsp turmeric, ½ tbsp each coriander, cumin (½ tbsp) and fenugreek, 1 tsp each fennel, ginger and garlic, ½ tsp each black pepper, nutmeg and allspice, and ¼ tsp each ground cardamom and cayenne to the ground whole-spice mixture from step 2. Mix together.

   Uses Ground whole spices in the dry pan · 1 tbsp turmeric powder · ½ tbsp coriander powder · ½ tbsp ground cumin · ½ tbsp fenugreek powder · 1 tsp fennel powder · 1 tsp ginger powder · 1 tsp garlic powder

   
4. 4

   Step 4: Set the mixed spices from step 3 over medium heat and stir continuously as the pan warms. Toast for about 1–2 minutes, watching from 1 minute, until fragrant and the color deepens to a rich brown. Remove from the heat promptly before they burn.

   Uses Complete mixed curry spices

   
5. 5

   Step 5: Let the toasted powder from step 4 cool completely, stirring occasionally to release heat. Transfer it to a clean dry airtight jar and keep in a cool, dark place. The source batch roughly fills an 80 ml jar; use within several months for best flavor.

   Uses Toasted homemade Japanese curry powder