As noted in an earlier post, I made some of my own curry powder this past weekend. The recipe I used was this one from Tyler Florence (scroll down on the page for the recipe - it also appears in his cookbook, "Eat This Book").
I took whole spices - coriander, cumin, fennel, mustard, cloves, cardamom, black peppercorns, and a few dried red chilies (I added more than the recipe called for), toasted the spices in a skillet, and whizzed them up in my electric spice grinder. Once everything was finely ground into a powder, I added the ground turmeric and gave it a final zap to incorporate. There is nothing like the smell of freshly toasted and ground spices, and the aroma of this exotic spice blend was amazing.
Freshly ground curry powder
I used my fresh curry powder in an Asian-style noodle stir-fry, fashioned very loosely after a Singapore fried rice noodle recipe in Nina Simonds', "Asian Noodles" cookbook. An assortment of veggies stir-fried with garlic, ginger, and curry powder, along with some twice-cooked five spice pork tenderloin (ground my own five spice powder for that, too - I can discuss that another time!), shrimp, and rice stick noodles, with a light, thin sauce consisting of chicken stock and soy sauce.
Stir-fried rice stick noodles with curry, twice-cooked pork, and shrimp
Delicious. And spicy! I loved the blend of curry powder. Such an interesting flavor. And what a difference it makes when the powder if fresh. So much brighter and livelier. It was a tasty and light Saturday night meal with plump shrimp and yummy bits of roasted pork.
Be warned - the noodles, when coated with a light layer of this spicy yellow sauce, will stain the hell of of anything they touch, as my kitchen towels will attest to. :)
Until next time,