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Indian Curry-Powder
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.
prep time
10 minutes
cook time
10 minutes
Total Time:
20 minutes
Serves:
10+
Rating: 
Tags : CurrySpice RecipesBritish Recipes
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.
Modern Redaction
Method:
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.
Find more Mrs Beeton Recipes Hereand more Traditional Victorian Recipes Here
