Iraqi Curry Powder

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Curry Powder

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Many Iraqi recipes call for curry powder, and this is the way I make it. An example of a recipe I use this in often is Layered Carrots and Rice – Jizer M’tubuq. It is best to buy whole spices and grind them yourself. You can see this recipe made here in this video. This is modified from a recipe found on Recipes by Rachel. I think I cut down the cayenne pepper powder even more, as we do not like heat. Feel free to do that also. It is still flavourful.

-UmmBinat

This recipe is courtesy of UmmBinat via Food.com

1
Servings
387
Calories Per Serving
Deliver Ingredients

Ingredients

  • 4 Tablespoons freshly ground coriander
  • 2 Tablespoons cumin
  • 2 Tablespoons turmeric
  • 1 1/2 to 2 Tablespoon ground cayenne pepper (or the amount to your liking)
  • 1 Teaspoon paprika

Directions

Blend together as many freshly ground spices in the ingredients list as you can get and mix with the rest of them pre-ground.

Taste and add more cayenne depending how spicy you like it.

Enjoy in an Iraqi recipe calling for curry powder.

Nutritional Facts

Total Fat
20g
29%
Sugar
2g
2%
Saturated Fat
6g
25%
Cholesterol
56mg
19%
Carbohydrate, by difference
36g
28%
Protein
24g
52%
Vitamin A, RAE
143µg
20%
Vitamin B-12
2µg
83%
Vitamin B-6
1mg
77%
Vitamin C, total ascorbic acid
3mg
4%
Vitamin K (phylloquinone)
10µg
11%
Calcium, Ca
348mg
35%
Choline, total
41mg
10%
Copper, Cu
1mg
0%
Fiber, total dietary
12g
48%
Folate, total
16µg
4%
Iron, Fe
39mg
100%
Magnesium, Mg
196mg
61%
Manganese, Mn
7mg
100%
Niacin
6mg
43%
Pantothenic acid
1mg
20%
Phosphorus, P
375mg
54%
Selenium, Se
17µg
31%
Sodium, Na
114mg
8%
Water
63g
2%
Zinc, Zn
7mg
88%

Curry Shopping Tip

Indian food is loaded with many herbs and spices. Make sure you have a stocked spice cabinet and a big appetite.

Curry Cooking Tip

As delicious as Indian food is, the smells are strong and they linger. Make sure to have your stove vents running and a window open if you don't want your furniture to smell like spices for a week.

Curry Wine Pairing

Riesling, gewürztraminer, muscat, or torrontés with curries and other sauced dishes; cabernet sauvignon, cabernet franc, malbec. zinfandel, or primitivo with tandoori or other roasted meats and poultry.