Homemade Japanese Curry Powder

Method2 steps

1. 1

   Step 1: Use finely ground spices for this dry blend. For any spices supplied whole, including the bay leaf (1) and fenugreek seeds (2 tsp), toast over low heat for 1–2 minutes, stirring often, until fragrant. Grind into a fine powder in a spice grinder, then let the toasted powder cool completely. Ground spices do not need this toasting step. This makes approximately 6 Tbsp; the amount varies with the optional spices.

   Uses ½ tsp allspice (adds a warming fragrance) · 1 bay leaf · 1 Tbsp coriander (Required; lends a sweet, nutty, floral citrus aroma) · 1 Tbsp cumin (Required; the main fragrance that reminds you of curry) · 1 tsp cloves (Required) · ½ tsp fennel seeds · 1 tsp cardamom (Required) · 2 tsp fenugreek seeds (Required)

2. 2

   Step 2: Combine the prepared spices with the turmeric (1 Tbsp), paprika (1 tsp), nutmeg (½ tsp), cinnamon, garlic powder (½ tsp), black pepper (½ tsp), cayenne and ginger powder (½ tsp) in a clean, dry glass jar. Add the optional dried orange peel (to taste), red chili powder, gochugaru (⅛ tsp) and white pepper if using. Shake well to blend. Seal only after any toasted spices have cooled completely, then store in a cool, dark place or freezer for up to two months. The blend is unsalted; season the dish you use it in to taste.

   Uses prepared finely ground spices · 1 Tbsp turmeric (Required; gives the signature bright yellow color to the curry) · 1 tsp paprika (for earthy flavor and a touch of red) · ½ tsp nutmeg · 1 tsp cinnamon powder (Required) · ½ tsp garlic powder · dried orange peel, optional, to taste · ½ tsp freshly ground black pepper