It was about 5pm in the afternoon when Lauretta fired up her skillet and began to dry-roast unfamiliar seeds and whole spices from around the world to make her special Madras Curry Powder from “scratch”. Indian cuisine is one of Chef Lauretta Bonfiglio’s favorite ethnic menus to prepare, and it takes lots of loving attention and care to blend the ingredients just to the right flavor she adores so much.

In order to achieve the perfect blend of curry powder, Lauretta gathered twelve very eager students together, along with David and me, for the “Exotic Flavors of India” Boquete Gourmet cooking class in my kitchen in El Santuario, Boquete.

Lauretta also gathered together 13 different spices of widely varying flavors, and she began to work. As you probably know, Curry Powder is a blend of many spices, it’s not just one spice. By the time Lauretta had completed the long, arduous task of measuring, roasting and grinding the Curry Powder to just the right flavor, students were busy “building” their own Madras Cocktails, and preparing classic Lentil Daal, Tomato Chutney, Kachumber Salad, Cucumber Raita, Pulao Rice, Chicken Curry, and Candied Ginger Ice Cream.

The highlight of the class, if you don’t consider the cocktails, was learning to make your own customized curry powder. As we discovered, the exact measurements of each ingredient can be varied according to your taste. This is how Lauretta combined her spices to make her favorite blend.

MADRAS CURRY POWDER

8 tablespoons coriander seeds
1 tablespoon poppy seeds
6 tablespoons cumin seeds
1 tablespoon mustard seeds
1 tablespoon fennel seed
4 tablespoons ground cinnamon
8 tablespoons peppercorns
1 tablespoon fenugreek seeds or ground nutmeg
1 tablespoon whole cloves
2 tablespoons ground cardamom
2 tablespoons turmeric
2 tablespoons ground ginger
1 tablespoon cayenne (or less if less heat is desired)

In a dry skillet over very low heat, place the coriander, cumin, mustard, fenugreek, poppy seeds and fennel seeds. Roast the seeds gently, shaking the pan occasionally, until they begin to pop. When about half the seeds have popped, add the cinnamon, peppercorns, nutmeg, cloves, cardamom, turmeric, ginger and cayenne. Continue to heat and stir gently until the mixture is quite hot but not burnt. Pour into a dry blender or food processor, or use a mortar and pestle. Grind into a fine powder. Pour into a clean, dry jar, seal, and let it cool before using.

For the class, Lauretta doubled the proportions and everyone took home a bag of freshly-roasted Madras Curry Powder, ready to use in any of the many classic or modern curry recipes of their choice.

The group ended the evening by plating and dining on the exotic flavors of Indian cuisine, washing it all down with glass after glass of fine wines from vineyards around the world. To cool everyone’s palate, the Candied Ginger Ice Cream was the perfect ending to this classic Indian dinner prepared and presented with an eye toward sharing our new skills with friends and families soon.

Thanks very much to Chef Lauretta for sharing her expertise with us and to Betty Dabney for capturing the action in photographs.

I recently returned from India with a fresh supply of many spices to use in my own custom blend of curry powder. If you’d like to buy any hard-to-locate spices, please let me know.

I like my curry hot!
Cora