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Japanese style curry powder with spoon in a blue bowl.
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Homemade Curry Powder - Japanese S&B Style

An aromatic spice mix, this homemade Curry Powder is based off the popular Japanese S&B blend, so you can whip up your own Japanese curry in no time! Have a batch ready in less than 15 minutes!
Course Basics, Condiment
Cuisine Japanese
Prep Time 10 minutes
Cook Time 2 minutes
Total Time 12 minutes
Servings 1 Jar
Calories 177kcal
Cost $5

Equipment

Ingredients

Instructions

  • Grind any whole spices you're using in a mortar and pestle (or spice grinder) from largest to smallest. Putting in 1-2 at a time, grinding to a powder, then add more. For us, this was star anise, cardamom, bay leaf, fenugreek seeds, thyme and sage.
    3 tsp fenugreek seeds, 1 star anise, 1 tsp thyme, 1 bay leaf, 1/2 tsp sage, 1 cardamom
  • Scoop out the ground spices from the mortar and place into a small bowl alongside the remaining ground spices. In our case, this was turmeric powder, ground coriander, cumin, dried orange peel, black pepper, chilli powder, cinnamon, fennel, ground ginger, ground cloves and nutmeg. Mix it all together until well combined.
    6 tsp turmeric powder, 4 tsp ground coriander, 3 tsp ground cumin, 2 tsp orange peel, 1 tsp black pepper, 1 tsp chilli powder, 1 tsp cinnamon, 1 tsp ground fennel, 1 tsp ground ginger, 1/2 tsp ground cloves, 1/2 tsp nutmeg
  • Spread out the curry powder on a medium saucepan on the lowest heat setting possible. Dry toast for 1-2 minutes to bring out the flavours. Stir as you go, so the curry powder is evenly toasted and heated through.
  • Remove from the heat and allow to cool before storing in an airtight container in your pantry.

Video

Notes

  • Quality - Use fresh spices if possible, as they will have the strongest flavour. Even better, use whole spices and grind them yourself for the freshest homemade curry powder. That said, it’s totally fine to use whatever ground spices you have ready to go in the pantry.
  • Grinding Spices - You can use a mortar and pestle to grind the spices manually, or use an electric spice grinder or coffee grinder to make it easier. If using a coffee grinder, make sure to thoroughly clean out the machine before grinding your next batch of coffee!
  • Storage - Always store your leftover spice blend in an airtight container in a cool, dark place, such as a drawer or pantry, to maintain flavour and shelf life.
  • Make it Spicier - Add more chilli powder, cayenne pepper or even gochujang chilli flakes to your blend to make it spicier, more like a madras curry powder.
  • Transform it into a Roux - Use your curry powder blend to make up a batch of Japanese curry roux, which you can then freeze to use later.

    Nutrition

    Calories: 177kcal | Carbohydrates: 32g | Protein: 7g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 66mg | Potassium: 801mg | Fiber: 14g | Sugar: 1g | Vitamin A: 824IU | Vitamin C: 16mg | Calcium: 240mg | Iron: 17mg