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A small bowl of reddish-orange homemade curry powder with a heaped measuring spoon and small mounds of the ground spices that go into it on an oak table
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Spicy Curry Powder

A homemade curry powder built on paprika, cumin, coriander, turmeric and fennel, with a full tablespoon of cayenne for real heat. It mixes up in five minutes from ground spices.
Course Seasoning
Keyword Cayenne Pepper, Paprika
Prep Time 5 minutes
Total Time 5 minutes
Servings 10 tablespoons
Calories 18kcal

Ingredients

  • 3 tablespoons paprika sweet, or part hot (see notes)
  • 1 tablespoon ground cumin
  • 1 tablespoon ground fennel seed
  • 1 tablespoon cayenne pepper powder
  • 1 tablespoon ground brown mustard seed or mustard powder
  • 1 tablespoon ground turmeric
  • 1 tablespoon ground coriander
  • 1 teaspoon ground cardamom
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon ground cinnamon

Instructions

  • Measure all of the spices into a small bowl.
  • Whisk for about a minute, until the color is even and there are no streaks of turmeric or clumps of paprika left.
  • Use it right away, or spoon it into a small airtight jar and keep it in a cool, dark cupboard.

Notes

Heat: A full tablespoon of cayenne (30,000 to 50,000 Scoville heat units) makes this a hot curry powder. For a milder blend, start with 1 teaspoon of cayenne and add more to taste.
Want it hotter? Swap 1 tablespoon of the sweet paprika for hot paprika, keeping 2 tablespoons of sweet.
How much to use: Start with 1 to 2 tablespoons in a curry that serves four, and taste before adding more.
Storage: Keep it airtight in a cool, dark cupboard. It won't spoil, but the flavor fades over time, so make a batch you'll use within a few months.

Nutrition

Calories: 18kcal | Carbohydrates: 3g | Protein: 1g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.3g | Sodium: 4mg | Potassium: 108mg | Fiber: 2g | Sugar: 0.3g | Vitamin A: 1251IU | Vitamin C: 1mg | Calcium: 26mg | Iron: 1mg