Fish Curry Powder

Fish Curry Powder

A toasted blend of coriander, fennel, and chiles tailored for seafood's delicate flavor.

Total 15 min Makes 16 oz Calories 12/serving

Dietary

Vegan, Vegetarian, Pescatarian, Keto, Wheat free, Dairy free, Nut free, Halal, Kosher

This South Asian-style spice blend leans on toasted coriander and fennel seed with a measured dose of chile heat, giving fish and shellfish dishes an aromatic, slightly citrusy backbone. Toasting the whole spices before grinding deepens their flavor and makes the blend keep well in a sealed jar for months.

Ingredients

  • 1/2 cup coriander seeds
  • 1/4 cup fennel seeds
  • 3 tablespoons cumin seeds
  • 2 tablespoons black mustard seeds
  • 2 tablespoons ground turmeric
  • 1 tablespoon black peppercorns
  • 1 tablespoon dried curry leaves
  • 6 dried red chiles, stemmed
  • 1 teaspoon fenugreek seeds
  • 1 teaspoon whole cloves
  • 1 cinnamon stick, broken into pieces
  • 4 green cardamom pods

Method

  1. Set a dry 9-inch skillet over medium heat and add the coriander, fennel, cumin, and mustard seeds along with the peppercorns, fenugreek, cloves, cinnamon, and cardamom pods.

  2. Toast the whole spices, shaking the skillet frequently, until fragrant and a shade darker, 3 to 4 minutes.

  3. Add the dried red chiles and curry leaves to the skillet and toast another 1 minute, then remove from heat and let cool completely.

  4. Transfer the cooled toasted spices to a spice grinder or high-powered blender and grind to a fine powder, working in batches if needed.

  5. Sift the ground spices through a fine-mesh sieve into a bowl, regrinding any larger pieces left behind.

  6. Stir in the ground turmeric until evenly combined.

  7. Transfer the fish curry powder to an airtight jar and store in a cool, dark place for up to 4 months.

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    Fish Curry Powder

    This South Asian-style spice blend leans on toasted coriander and fennel seed with a measured dose of chile heat, giving fish and shellfish dishes an aromatic, slightly citrusy backbone. Toasting the whole spices before grinding deepens their flavor and makes the blend keep well in a sealed jar for months.

    15 min 16 oz 12 cal

    Ingredients

    • 1/2 cup coriander seeds
    • 1/4 cup fennel seeds
    • 3 tablespoons cumin seeds
    • 2 tablespoons black mustard seeds
    • 2 tablespoons ground turmeric
    • 1 tablespoon black peppercorns
    • 1 tablespoon dried curry leaves
    • 6 dried red chiles, stemmed
    • 1 teaspoon fenugreek seeds
    • 1 teaspoon whole cloves
    • 1 cinnamon stick, broken into pieces
    • 4 green cardamom pods

    Method

    1. 1

      Set a dry 9-inch skillet over medium heat and add the coriander, fennel, cumin, and mustard seeds along with the peppercorns, fenugreek, cloves, cinnamon, and cardamom pods.

    2. 2

      Toast the whole spices, shaking the skillet frequently, until fragrant and a shade darker, 3 to 4 minutes.

    3. 3

      Add the dried red chiles and curry leaves to the skillet and toast another 1 minute, then remove from heat and let cool completely.

    4. 4

      Transfer the cooled toasted spices to a spice grinder or high-powered blender and grind to a fine powder, working in batches if needed.

    5. 5

      Sift the ground spices through a fine-mesh sieve into a bowl, regrinding any larger pieces left behind.

    6. 6

      Stir in the ground turmeric until evenly combined.

    7. 7

      Transfer the fish curry powder to an airtight jar and store in a cool, dark place for up to 4 months.