Dr Kitchiner’s curry powder c1817


  • 2 tablespoons turmeric
  • 1 tablespoon ground coriander seeds
  • 1 teaspoon ground mustard seeds
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground allspice
  • 1/4 teaspoon ground cardamom
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon chilli powder, optional


This recipe has been adapted from Dr Kitchiner's The Cook's Oracle, first published in 1817. You can use this curry powder to make any sort of curry – chicken, fish, vegetable or rabbit, which was very popular in the 1800s. You can also use it to make mulligatawny, a curry soup that stayed on Australian menus right up until the 1950s.

Dr Kitchiner warned that the overuse of chilli would spoil the aromatic quality of the curry. We've included chilli as an optional extra – you can determine the heat level depending on whether you use a mild or hot chilli powder.


In a small bowl, stir all the spices together until evenly mixed. Store in the pantry in an airtight jar for up to twelve months.

This recipe appeared in the post Eating empire: shipping news 1825 on September 12, 2013.

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