The other day I came across this great blog post about making your own curry powder.
The timing could have been better. We recently ran out of curry powder, and I searched online and looked through my favorite Indian cookbook for recipes, to no avail. I broke down and bought a jar.
I wanted to make it myself because I knew it was a simple recipe — here it uses only five ingredients. Also, we tend to have many of these ingredients on hand in bulk, purchased for lower-than-grocery-store prices at the Indian market. Next time, I’ll definitely do it myself.
As an added benefit, curry powder is good for you — the chilli has vitamin C, ginger is good for the stomach, and turmeric is something of a wonder spice. From Chef Jeena’s health benefits page:
Researchers have found that a substance known as curcumin is found in turmeric and has anti-inflammatory properties. Curcumin has also been shown to shrink pre-cancerous colon polyps. This spice has been found to be helpful in fighting inflammatory bowel diseases, including Crohn’s disease and ulcerative colitis, rheumatoid arthritis, cystic fibrosis, cancer and Alzheimer’s disease. It’s also shown promise in cardiovascular and liver protection.
How to use your curry powder
Curry powder is also delicious, of course — it’s great in Indian food, but it’s also great with eggs. Try some in deviled eggs or tuna salad.
Last week, Mlle. Cheap and I were craving egg salad sandwiches — in fact, when she realized the sandwich she didn’t eat at lunch was not tuna fish, but egg salad, she burst into tears in dismay that she had missed it! Mr. Cheap didn’t know what the fuss was about. But when I made it again, his jaw dropped, and he admitted that he didn’t think he would like egg salad at all, but he loved this one.
Here’s how I make it:
Homemade curried egg salad
Serves 2-3. Increase ingredients proportionately to serve more.
- 2 hard-boiled eggs, cooled
- 1 1/2 Tablespoons mayonnaise – preferably homemade
- 1/2 teaspoon prepared mustard
- 2 teaspoons dried minced onions (or fresh, if you prefer — I like the dried for the slight crunch)
- 2 Tablespoons minced sweet pickles (I used bread & butter pickles from our garden, which are more sour and include onions for a “chutney” flavor; I’ve also used sweet gherkins many times)
- 1/4 to 1/2 teaspoon curry powder, to taste
- salt and pepper to taste
Peel the eggs and mash them in a small bowl with a fork, leaving some chunks. Add all the other ingredients and mix.
Serve on bread (preferably toasted, so that the crunch contrasts with the texture of the egg salad), on crackers, or if you are Mr. Cheap, just eat it out of the bowl.
And if you’re looking for the curry powder recipe, visit Chef Jeenas food recipes: How to make Homemade Curry Powder.