Curry Powder Blend

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Kdobek, you do NOT grind anything. Follow the instructions as written. The last sentence tells you what to do: when you're ready to use the stuff, that's when you grind the quantity you need. Keeps everything fresh.

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I needed curry powder for a lamb curry recipe I was making and I didn't have the curry powder, but my cupboard had lots of spices so I went in search of a recipe. I tried this one and it was a hit. Wonderful flavor and color.

The wpg_foody, the seeds are green cardamom in the recipe. Black cardamom is very rare in the regular American grocery stores. One would have to go to an Indian or Pakistani market not readily available in most U.S. areas.

When looking at American recipes I use green cardamom unless otherwise noted as black cardamom, which is very rare in recipes from U.S cooking programs or U.S. chefs.

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I was just wondering...do you use green or black cardamom for this? The taste is actually a little different between the two.

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Is something missing from the instructions? Shouldn't the whole, toasted seeds be ground before being added to the other ingredients? I'm going to make this right now, but I'm going to blend the first three ingredients.

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I found this when I was out of curry powder and had guests due to arrive. It was quick and easy and WOW! the flavor of a great dish was now PHENOMENAL. I made lots so I would have leftovers, but there were none!

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I have been looking, for years, for a Curry Blend that balanced the subtle flavors of Thai cuisines. This one does the job very well.