I use the term “Curry” very loosely here – to indicate that I am talking about Indian cuisine.  I believe that in India, however, they do not use the word to describe any of their dishes, but rather they have specific names like “Jalfrezi” and “Rogan Josh”.  Alas, I am from an English-speaking nation and we call it all “Curry” – Curried Lobster, Curry Chicken, Curry Goat, and so on.  By the way, the latter is particularly delicious, with all that juicy goat bone from which you can suck the juices!  I do have an issue with the store-bought curry powder in my country though.  It is full of turmeric.

Many of you may not know this, but while turmeric is meant to be good for one’s health, by reducing inflammation, it has an extremely bitter taste, which can overpower and ruin your food just like that.  If you come across a curry powder that smells bitter, that’s the turmeric.  My advice to you – don’t buy it.  I have an alternative that is far tastier than any ready-mixed Indian seasoning you’ll find in the supermarket – make your own.

Preparing “Curry” powder might seem daunting, not to mention time-consuming, but please try this at least once and see for yourself just how quick, easy and scrummy this is.

Firstly, go to an Indian spice shop and procure a minimum of the following:

2oz/55mg coriander seeds
1oz/30mg fenugreek seeds
0.5oz/15mg cardamom pods
0.5oz/15mg cumin seeds
1oz/30mg ground turmeric
1oz/30mg ground black pepper
1oz/30mg ground cinnamon

You may buy larger quantities of these spices and keep in airtight containers or plastic bags in the freezer.

1. Measure out all the seeds and pods, and toast in a dry frying pan over high heat, until they start to brown and pop, and a wonderful aromatic smell is floating through your kitchen.
2. Meanwhile, measure out the ground ingredients into a large bowl. 3. Once the seeds and pods have toasted, bash them for about 30 seconds with a pestle and mortar, and then add them to the ground spices.
4. Using a coffee or spice grinder, grind all the ingredients in batches and store in a glass jar or plastic container in the fridge or freezer.
5. Use according to any recipe requiring curry powder.
N.B. If you usually use the grinder for coffee, clean by grinding bread before and after use, and wiping out with a clean cloth.

Many of you are laughing at me aren’t you? How on earth do I expect you to find time to go and buy any of these items, let alone make your own curry powder? Do I not realise that you work long and hard hours, with a crazy commute on each end of the day, only to come home to kids and their homework? I do, and so I relent. Go ahead and use that yellow curry powder that’s been sitting in your cupboard for years, and when you do taste the bitterness, simply add chopped tomatoes (fresh or tinned) or coconut milk, or both, and that should do the trick.
Whatever you do, don’t be bitter about the fact that I am sitting at my dining table, gorging on my sublimely spiced creations.