In most supermarkets you can acquire gentle, medium or very hot curry powder and these are fairly adequate for generating a curry dip or a dish this kind of Coronation Chicken but no self-respecting Indian housewife would at any time use pre-made spice mixes. Lots of Indian curry powder recipes are regional and most Indian families will have their individual recipes for curry powder which have been handed down the generations.
So, in a nutshell, curry powder is a mix of quite a few different spices and herbs but is made uniquely for the persons own tastes.
The herbs and spices in curry powder may consist of cumin seeds, coriander seeds, curry leaves, cardamom pods, cinnamon, black pepper, chillis, fennel seeds, onion seeds, fenugreek, mustard seeds, floor turmeric, floor ginger and dried chillies.
A extremely basic Indian curry mix is as follows:
6 dried chillis
three tsp coriander seeds
two tsp cumin seeds
one/two tsp mustard seeds
one tsp black peppercorns
one tsp fenugreek seeds
ten curry leaves
one/two tsp floor ginger
one tbsp floor turmeric
Alter the warmth by altering the range of chillies.
Dry fry the full spices until they smell fragrant and grind using a pestle and mortar or an electric powered espresso grinder. Mix in the other substances and you have the foundation of your curry.
You can experiment with quantities and substances until you obtain a mix or two which you seriously like. I have a love for cumin so I usually double the amount in any curry recipe.