Authentic Mauritian Curry Powder (using whole spices)
This is my version of a versatile but carefully-balanced Mauritian Curry Powder that contains all you need to replicate a delicious and authentic Mauritian curry. It is my go-to curry powder mix and I hope you love it.
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Equipment
- 1 Spice grinder (coffee grinder)
Ingredients
- 6 tablespoons coriander seeds coriande
- 2½ tablespoons cumin seeds ti l'ani
- 4 teaspoons fennel seeds fenouil
- 4 teaspoons turmeric powder safran
- 1 tablespoon fenugreek seeds methi
- 1 inch cinnamon bark canelle
- 4 whole red dried chilies pima, broken into pieces, most seeds discarded
- 5 dried curry leaves cari poulé
Instructions
- Heat a medium-sized pan, preferably cast-iron, on low to medium heat. The heat must remain on low to medium because the spices can easily scorch and turn bitter or burn.
- Once the pan is hot, add coriander seeds, cumin seeds, fennel seeds, fenugreek seeds and cinnamon bark and gently stir until the mix becomes aromatic, about 1 minute.
- Next add red chilies and curry leaves and gently stir for about 1 or 2 more minutes until you can smell the beautiful fragrance of curry leaves.
- Add turmeric powder, give it a quick stir. Immediately remove from heat and allow to cool completely.
- Grind the cooled spices in a spice or coffee grinder.
- Transfer and store in an airtight container, preferably glass, and keep in a cool, dark place. This will keep for several weeks or even months.
Notes
It is hard to find whole dried turmeric and they can be very tricky to grind, so I use simply use ground turmeric.
It is important to cool the spices completely before grinding otherwise the steam from the spices will cause the ground spices to cake, trap moisture and your curry powder mix can become rancid.
I like to make my curry powder in small batches and often, rather than in large batches and rarely. This ensures freshness and potency.
Adjust heat level to your liking.
If you need help with ingredient translations, check out Mauritian Ingredient Lists Translation for a quick reference of common spices used in our cuisine.