Our adventure started Saturday when we decided to make home made curry… from scratch…. like even making our own curry powder from the whole spices. So in the morning Sean and I stopped by the local Chinese Grocery. These ethnic markets are some of the best places to explore. This market in particular was deceiving in a good way, it was a lot bigger than it appeared to be from the outside and had isles for each Asian country. The whole spices available at inexpensive prices were incredible. We were in heaven. They had fresh Thai chilies for $1 for a small bag (at least 75-100 in the bag). Bags of whole spices for a couple of dollars versus $5 plus dollars at an American grocery store.
During our shopping it donned on us that we needed a spice grinder, so off to Bed Bath & Beyond we go. We get home and go to use the grinder, only to find out that the grinder isn’t powerful enough to pulverize any of the spices we purchased. So I made the executive decision to turn the dry container for the Vitamix into a spice grinder. Forever dying it yellow from turmeric. At least the container has a use now 🙂
We cooked the curry today with chicken and vegetables. The recipe still needs to be tweaked a little bit before I post it, but for our first time making chicken curry from scratch it came out delicious. A couple of the things we will do differently is grind the curry powder finer and add more fresh chilies to the dish.
I can’t wait to experiment with the next dish we make using our home made curry powder.
The spices we used were:
- whole fenugreek
- cumin seeds
- whole corriander
- whole cloves
- whole turmeric
- mustard seeds
- black pepper
- dried chilies
Then we added fresh garlic, fresh ginger, and fresh chilies to the pan along with the curry powder.
I hope everyone has a good week, and if you live in New England… good luck digging out from yet another 12-18 inches of snow for the third week in a row! Where is all the snow going to go, nobody knows.