Curry Spice Recipe

Measure and combine

Measure all dry spices accurately. Place ground coriander, ground cumin, ground turmeric, ground fenugreek (if using), ground ginger, ground mustard, ground cinnamon, ground cloves, cayenne, black pepper, sea salt, paprika and ground cardamom into a small mixing bowl or jar.

Mix thoroughly

Use a small whisk or spoon to blend the spices until evenly combined and no clumps remain. Scrape the sides and mix again to ensure uniform distribution of heat and salt.

Bloom (optional)

If using immediately as a topping on hot dishes, warm 1 teaspoon neutral oil in a small skillet over low heat. Add 1–2 teaspoons of the spice mix and toast gently for 20–30 seconds, stirring constantly, until fragrant. Remove from heat and let cool slightly before sprinkling on the dish. Blooming intensifies aroma but is optional for a dry topping.

Storage

Transfer the cooled, dry spice blend to an airtight jar. Store in a cool, dark place for up to 3 months for best flavor. Label with date. If you bloomed any portion in oil, use that portion immediately and refrigerate any leftover oil mixture for up to 1 week.

To use the curry seasoning as a topping, sprinkle 1/2 to 1 teaspoon per serving over soups, roasted vegetables, grilled meats, rice, or yogurt. Adjust to taste. If you prefer a bright finish, lightly chop fresh cilantro (about 2 tablespoons) and sprinkle on top along with the curry seasoning.

If you want a paste-like finishing condiment: mix 1 tablespoon of the dry curry seasoning with 1 teaspoon of neutral oil and 1–2 teaspoons of water or yogurt to form a loose paste. Drizzle or dot over the dish immediately.