Having had two blogs at the beginning of my blogging ‘career’ there are some recipes which I know I have done, but when I search for them here, they don’t appear. I started blogging in September 2009 and only started this blog in April 2010. I don’t mind that I have to reproduce some of the recipes as at the beginning I did not even bother with photographs. When I finally did, I used the camera on my cell phone. Now I use a point and shoot Sony camera with a food setting and a timer. I don’t have money to spend on a decent food bloggers’ camera so for now, this will have to do. I had to make this cari recipe again as I will be sharing with you a recipe using the curry powder. My Curry book suggests you make your own curry powders from scratch, and I can readily agree with this. Cari is a Vietnamese curry powder which is influenced by Indian curries but uses star anise, an ingredient used in Vietnamese curries.

Do you make your own curry powders?

Cari Curry Powder

Cari Curry Powder Recipe

 

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Adapted from Curry, page 282

Ingredients

• 8 curry leaves
• 2 star anise
• 1-2 dried red chillies, deseeded
• 60mls coriander seeds
• 10mls cumin seeds
• 2.5mls mustard seeds
• 5mls fenugreek seeds
• 2.5mls whole cloves
• 5mls black peppercorns
• 15mls ground turmeric
• 5mls ground ginger
• 5mls grated / ground nutmeg
• 2.5mls ground cinnamon

Method

1. Fry the curry leaves, star anise, chillies, coriander, cumin, mustard seeds, fenugreek, cloves and peppercorns in a dry pan over a medium heat until you can smell the spices
2. Shake the pan while you are frying them
3. Remove from the heat and set aside
4. Once cool place into a spice grinder and grind until fine
5. Add to the ground spices and mix together well

My Notes

You can omit the red chillies if you do not want the heat

3.3.3077

What I blogged:

• one year ago – Honey Liqueur Sabayon
• two years ago – Friday’s Food Quiz
• three years ago – Gezpacho

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