Curry Powder Hot

A hot curry powder built on coriander and cumin, with black pepper and red chilli carrying the heat. The chilli lands bright and sharp rather than smouldering, and behind it sit curry leaves and turmeric giving the blend its familiar curry aroma and golden colour.

Fennel and fenugreek add gentle sweetness and nutty undertones, garlic deepens the savoury base, cinnamon softens the edge with a warm sweetness, and yellow mustard seeds finish with a tangy note that ties the blend together.

How to use it

Use it in curries, marinades, soups, stews, roasted vegetables and rice dishes. Start at two teaspoons per 500g of meat or vegetables and build from there, since the chilli and black pepper come forward as a dish reduces. Technique tip: fry the powder in oil with the onions for a full minute before any liquid goes in. Curry powder stirred raw into a finished sauce keeps a dusty, floury taste that only cooking removes.

Details

Also known as

Hot Curry Blend, Spicy Curry Powder, Fiery Curry Seasoning, Hot Masala Blend