S&B Curry Powder Recipe
Making your own curry powder blend is like crafting magic in your kitchen. It’s a fun and rewarding activity—perfect for a cozy afternoon at home. Today, we’re diving into an all-purpose Japanese-style curry powder inspired by the iconic S&B Curry Powder, a beloved pantry staple for its versatility and bold flavor.
Ingredients
- 6 tsp turmeric powder 20 g
- 4 tsp ground coriander 12 g
- 3 tsp ground cumin 14 g
- 1 tsp black pepper 2 g
- 1 tsp chili powder or cayenne pepper 3 g
- 1 tsp cinnamon 4 g
- 1 tsp fennel seeds 5 g
- 1 tsp ground ginger 3 g
- ½ tsp ground cloves 2 g
- ½ tsp nutmeg 2 g
Instructions
- If using whole spices, grind them in a mortar and pestle or spice grinder. Begin with the larger spices (e.g., star anise, bay leaf, cardamom), grinding them to a fine powder. Set these aside.
- Combine all the spices—ground and freshly ground—in a small bowl. Use a whisk, fork, or chopsticks to mix until evenly combined.
- Heat a medium saucepan or frying pan over the lowest heat setting. Add the spice blend and dry-toast for 1–2 minutes. Stir constantly to avoid burning, as the spices can become bitter if overheated. Alternatively, you can add 1 tablespoon of neutral oil (like canola or rice bran oil) and gently fry the spices for about 3 minutes until fragrant. If the spices start to smoke, remove them from the heat immediately.
- Transfer the toasted spice blend to a bowl and allow it to cool completely. Once cooled, store your homemade S&B-style curry powder in an airtight container in a cool, dark pantry.
Notes
Store your homemade S&B curry powder in an airtight container in a cool, dark place, like a pantry, to preserve its flavor for up to six months. If you’ve toasted it with oil, refrigerate it to extend shelf life. To reheat the powder for cooking, lightly dry-toast it in a pan for 1–2 minutes to refresh its aroma.