Recipes - Curry powdersuitable for vegetarians

Recipes for curry powder first appeared in British cookery books in the early 1800s. Over the years they have played a familiar and popular role in British cuisine. This version is similar to the original recipes and doesn't contain curry leaves. The resulting powder is best used fresh in many recipes including curry, coronation chicken and soups. In fact anywhere where a curry flavour is required.

Ingredients

2 tablespoons coriander seeds
2 tablespoons turmeric
1 tablespoon black peppercorns
1 tablespoon mustard seeds
2 tablespoons dried, ground ginger
2 teaspoons allspice
1 teaspoon cardamom seeds
1 teaspoon cumin seeds

Instructions

Grind all ingredients to a powder using a pestle and mortar or processor.

Photograph of freshly ground curry powder