I make my own curry powder when I can’t find a good store-bought one. It’s always better to find fresh or whole seeds where possible, but it works well with store-bought spices.
I use it for beef and lamb (as it is) or chicken and pork (add extra turmeric) and vegetables/beans.
2 tablespoons ground cumin
1 tablespoon cardamom (optional)
2 tablespoons ground coriander
3 – 4 tablespoons ground turmeric
1/2 teaspoon crushed red pepper flakes (or more if you want it spicy)
1/2 teaspoon mustard powder
1/2 teaspoon ground ginger
2 tablespoons paprika
1/2 teaspoon cinnamon
1/2 tsp ground cloves
1 tsp black peppercorns
10 curry leaves (optional)
Prepared, tried and tested by: Haniki En Pieter Theron