Today is 25th of December in my town and the area is deserted.
No single person is around. Probably they are having a huge festival in the next city. Or celebrating holiday in the other parts of the world. As I walked idly around the city, looking at the empty lanes and alleys, closed down public services and shops, I realised just how low the enthusiasm for Christmas emitted from the surrounding. Probably from my self.
Back in the northern countries, I am certain more than a few millions would be celebrating in high festive mood. But not here. Sadly.
So it brought my attention to try a recipe that I have been itching to try.
A Japanese Curry made from scratch with a bit of Paleo twist. Just a teensy.
But before jumping to the curry preparation, (which I tackle in the next post) I want to share my curry powder recipe, which was inspired a from another website, but has a few addition from my own.
You will need:
2 Tbsp whole cumin seeds, toasted
2 Tbsp whole fennel seeds, toasted
2 Tbsp whole cardamom seeds, toasted
1 Tbsp whole blackpepper
5 Star Anise
2 Tbsp whole coriander seeds, toasted
2 Tbsp nutmeg powder
1/4 cup ground turmeric
1/4 cup ground galangal
1/4 cup ground ginger
1 Tbsp dry mustard
1 Tbsp cinnamon powder
1 tsp clove
1 tsp cayenne/chilli pepper/capsicum powder
1. Toast all seeds on the fry pan until fragrant. One type of seeds per batch or you can just put them all at the same time if the pan is big enough.
2. Put all ingredients in the grinder, and mix them well.
Will yield more or less two cups.
3. Store them in a close lid airless, cool and dry space.
Will be enough to store up to 10 months normal use.