Indian Curry-Powder is a traditional British recipe, based on Mrs Beeton's recipe of 1861, for a classic Victorian English interpretation of a traditional Indian spice blend intended for curries. The full recipe is presented here and I hope you enjoy this classic British version of: Indian Curry-Powder.
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This is a traditional British recipe redacted from the redoubtable Mrs Beeton's 1861 volume Mrs Beeton's Book of Household Management, the classic Victorian cookbook.
Original Recipe
INDIAN CURRY-POWDER, founded on Dr. Kitchener's Recipe.
449. INGREDIENTS.—1/4 lb. of coriander-seed, 1/4 lb. of turmeric, 2 oz. of cinnamon-seed, 1/2 oz. of cayenne, 1 oz. of mustard, 1 oz. of ground ginger, 1/2 ounce of allspice, 2 oz. of fenugreek-seed.
Mode.—Put all the ingredients in a cool oven, where they should remain one night; then pound them in a mortar, rub them through a sieve, and mix thoroughly together; keep the powder in a bottle, from which the air should be completely excluded.
Note.—We have given this recipe for curry-powder, as some persons prefer to make it at home; but that purchased at any respectable shop is, generally speaking, far superior, and, taking all things into consideration, very frequently more economical.
Spread the coriander seeds, cinnamon, broken into pieces, mustard seeds, allspice berries and fenugreek seeds on a baking tray. Transfer to an oven pre-heated to 120°C and bake for about 90 minutes, or until lightly toasted.
Turn into a mortar or spice grinder and render to a powder then mix in a bowl with all the remaining ingredients. Turn into a jar with a tight-fitting lid, label and store in a cool, dark, cupboard.
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