Edward Abbott’s curry powder
Print recipeIngredients
- 80g turmeric (or to taste)
- 70g coriander seeds, finely ground (or to taste)
- 40g black pepper, finely ground
- 30g mustard seeds, finely ground
- 20g cayenne pepper ((for milder result substitute all or part with sweet paprika))
- 10g ground ginger
- 5g ground cinnamon
- 5g ground cloves
- 5g ground mace* (available from good spice shops)
Note
Edward Abbott is credited with publishing the first Australian-authored cookbook, The English and Australian cookery book, for the many and the upper ten-thousand (1864). His curry powder recipe used common pantry spices along with the key Indian curry ingredient, turmeric, which householders would purchase, for this purpose, from a pharmacy or specialty grocer. The pepper and cayenne can dominate (perhaps they were milder in 1864!) so you may want to modify the ratios to taste.
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. | |
| *If you can't find ground mace, substitute with 5g ground nutmeg. This recipe makes about 375 g, so consider making a half quantity to try it out, or pass on extra to friends as a gift | |