This year I celebrated an early, low-key Christmas, with beaches, pizza and presents. While the rest of the world went crazy worrying about what to wear and take to another fancy party, rushing around for last minute presents, or making sure the holidays go smoothly for their family – I was relaxing in my Dad’s hot tub, in his small, Southwest Florida town. I highly recommend it.
During the gift-giving festivities, I realized that I was more excited to see if everyone liked the presents I got them than seeing what was under the tree for me. I’m pretty sure that makes me an official adult now. That being said, I did receive a few pretty things for this space – as you can see from the photos. The enamelware measuring spoons are so classy, and this small handmade wooden spoon from a woodworker in Brooklyn just melts in your hand. I wish you could feel it. Lovely. There are a few more gems that will be popping up here in the next few weeks, I’m very excited to share (again – how adult of me).
I’ve always wanted to make my own curry powder – it just seemed like a lot of work from something you can buy in a jar. Why buy 8 spices and spend time mixing them together when you can just buy the one jar? Well, I finally found out. Freshly toasting and grinding your curry makes all the difference in the world. The taste is extraordinary. So bright and flavorful I may never go back to buying my curry powder again.
Many of these spices are easy to find in bulk at a health food store – which is what I recommend. You can purchase a small amount of each, guaranteeing that they remain fresh, and saving some cash. Just make sure you shop somewhere with a high turnover. Stored in a jar with your spices, this curry powder will stay at the height of freshness for a few weeks, after that it may lose some of it’s zing. You’re still welcome to use it – it won’t kill ya – it’ll just taste like the stuff you buy at the grocery store.
Homemade Curry Powder
1 scant T. coriander seeds
1 tsp. cumin seeds
1 tsp. fenugreek seeds
1/2 tsp. mustard seeds
1 tsp. peppercorns
1 tsp. tumeric
1/2 tsp. ginger powder
1/2 tsp. red pepper flakes (or more for extra spicy)
Combine the coriander, cumin, fenugreek and mustard seeds in a small skillet over medium heat. Toast for a few minutes, until fragrant and just starting to pop. Careful not to burn them.
Transfer to a spice grinder and add the peppercorns, tumeric, ginger and red pepper flakes and grind into a fine powder. Store in a tightly sealed jar.
makes 1/4 cup