Start experimenting by making your own curry blend at home.
Measurements are in “parts” which is the way to use a consistent volumetric measure. Use a teaspoon, tablespoon or any other measuring container.
Step 1.
First, make a Sweet Spice Blend:
Spice and (characteristic)
6 parts ground coriander seed (amalgamating)
4 ½ parts ground cinnamon (sweet)
1 ½ parts ground ginger (tangy)
1 part ground nutmeg (sweet)
½ part ground allspice (sweet)
¼ part ground cardamom (pungent)
¼ part ground cloves (pungent)
Now you have a blend that is dominated by sweet spices, has some pungency to carry the flavours and aromas, and is brought together by an amalgamating spice. No individual spice should dominate, however depending upon your familiarity with the various spice flavours, you may notice one more than another. A sweet spice blend such as this can be used in cakes, biscuits and pastries.
Next you will see how it can be an important element in a savoury dish as well.
Step 2.
Build on the Sweet Spice to Make Your Curry Powder by Adding These Spices to Your Sweet Spice Blend (above).
Spice and (characteristic)
3 ½ parts ground cumin seeds (pungent)
2 parts ground fennel seed (amalgamating)
2 parts ground Alleppey turmeric (amalgamating)
1 part ground black pepper (hot)
½ part ground Kashmiri chilli (hot)
½ part amchur powder (tangy)
We can now see how a curry can be made by balancing a number of predominantly sweet spices with hot and pungent spices.
There are literally dozens of ways each individual can vary the amounts of the above ingredients to make his/her own personal curry blends. What you now have is a framework that can be used as a starting point to making your own curry.