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Grind any whole spices you're using in a mortar and pestle (or spice grinder) from largest to smallest. Putting in 1-2 at a time, grinding to a powder, then add more. For us, this was star anise, cardamom, bay leaf, fenugreek seeds, thyme and sage.
Scoop out the ground spices from the mortar and place into a small bowl alongside the remaining ground spices. In our case, this was turmeric powder, ground coriander, cumin, dried orange peel, black pepper, chilli powder, cinnamon, fennel, ground ginger, ground cloves and nutmeg. Mix it all together until well combined.
Spread out the curry powder on a medium saucepan on the lowest heat setting possible. Dry toast for 1-2 minutes to bring out the flavours. Stir as you go, so the curry powder is evenly toasted and heated through.
Remove from the heat and allow to cool before storing in an airtight container in your pantry.