Edward Abbott’s curry powder
Print recipeIngredients
- 80g ground turmeric
- 70g coriander seeds (finely ground)
- 40g black peppercorns (finely ground)
- 30g mustard seeds (finely ground)
- 20g cayenne pepper (or sweet paprika), to taste
- 10g ground ginger
- 5g mace (finely ground)
- 5g cinnamon quill (finely ground)
- 5g cloves (finely ground)
Note
This curry powder blend was published in 1864, by Edward Abbott in The English and Australian cookery book, for the many and the upper ten thousand. You may want to modify the ratios to taste – but then it would not be 'authentic'!
Makes 265 g
Directions
| Combine all the ingredients and blend together thoroughly. Store in an airtight container for a few days before using to allow the flavours to meld. Keeps for up to 12 months. | |