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–+ servings

Japanese Curry Powder from Scratch

Prep Time8 minutes
Cook Time2 minutes
Total Time10 minutes
Author Yuto Omura
Servings 80 ml

Ingredients  

  • 1 cinnamon stick approx 1 ½ inch long (or ½ tsp ground cinnamon)
  • 1 star anise
  • 1 bay leaf
  • 1 dried red chili pepper (or ½ tsp chili powder)
  • 4 green cardamom pods (or ¾ tsp cardamom powder)
  • 4 clove pods (or ¼ tsp ground cloves)
  • 1 tbsp turmeric powder
  • ½ tbsp coriander powder
  • ½ tbsp cumin powder
  • ½ tbsp fenugreek powder
  • 1 tsp fennel powder
  • 1 tsp ginger powder
  • 1 tsp garlic powder
  • ½ tsp ground black pepper
  • ½ tsp nutmeg powder
  • ½ tsp allspice powder
  • ¼ tsp cardamom powder
  • ¼ tsp cayenne pepper powder

Instructions 

  • Place the whole spices (1 cinnamon stick, 1 star anise, 1 bay leaf, 1 dried red chili pepper, 4 green cardamom pods and 4 clove pods) in a spice blender and grind to a fine powder. (You can also use a mortar and pestle for this but it will take longer.)
    Star anise, chili, cinammon stick, cardamom pods, cloves and bay leaves in a small blender
  • Once fine, pour the mixture into a dry frying pan.
    blended spices in a small spice grinder
  • Add the rest of the spices.
    A blend of powdered spices in a dry frying pan
  • Place the pan on the stove and heat over medium for 1-2 minutes. Stir continuously to prevent burning and encourage even cooking. Toast for 1-2 minutes or until fragrant and the color has turned to a rich brown.
    Homemade Japanese curry powder in a dry frying pan
  • Remove the pan from the stove and transfer your homemade Japanese curry powder to an airtight jar and store in a cool, dark place.
    Homemade Japanese style curry powder in a white bowl with brown ceramic spoon

Notes

This recipe will make enough curry powder to fill an 80ml jar (roughly).
Feel free to double or triple the recipe, but keep in mind that even though curry powder has a long shelf life, it is better to make smaller batches and use them within several months to enjoy its maximum flavor potential.