I whipped up a Homemade Japanese Curry spice mix that turns plain rice, noodles, or stew into something restaurant-worthy and honestly annoying to share.
I’m obsessed with this Japanese Curry Powder Recipe because it tastes like everything I want in junky weekday comfort without pretending to be fancy. I love the deep, earthy hit of ground turmeric and the warm, dusty whisper of ground cumin.
It makes rice, noodles and even boring soups suddenly worth eating. And I keep thinking about that low, savory hum in the back of your mouth.
It’s bold but not aggressive. I use it constantly.
No fuss, no lies. Just a Homemade Spice Mix that makes meals sing.
Please, give me some now.
Ingredients
- Ground coriander: bright, citrusy note that lightens heavy sauces.
- Turmeric: warm color and earthy backdrop, it’s comforting.
- Ground cumin: nutty, smoky base that ties spices together.
- Mustard powder: sharp, tangy kick that wakes the curry.
- Fenugreek: bitter-sweet, a maple-like hint if you grind kasuri methi.
- Black pepper: sharp heat and bite, freshly ground tastes better.
- Ground ginger: warm, zesty lift that cuts richness.
- Garlic powder: savory depth when you don’t want fresh garlic.
- Cardamom: fragrant floral notes, kind of perfumed and cozy.
- Cinnamon: sweet warmth that rounds out harsher spices.
- Cloves: intense, spicy pop of warmth in small doses.
- Nutmeg: mellow, slightly sweet warmth, it’s subtle but essential.
- Star anise: licorice hint that adds complexity, use lightly.
- Bay leaf: herbal, slightly floral layer when crumbled very fine.
- Cayenne: pure heat you can dial, it wakes up the curry.
Ingredient Quantities
- 3 tbsp ground coriander (about 20 g)
- 2 tbsp ground turmeric (about 12 g)
- 1 tbsp ground cumin (about 7 g)
- 1 tbsp mustard powder (about 8 g)
- 1 tsp ground fenugreek (if you have kasuri methi, grind it fine)
- 1 tsp ground black pepper (freshly ground tastes best)
- 1 tsp ground ginger (powdered)
- 1 tsp garlic powder
- 1 tsp ground cardamom
- 1 tsp ground cinnamon
- 1/2 tsp ground cloves
- 1/2 tsp ground nutmeg
- 1/4 tsp ground star anise or a pinch of anise powder
- 1 bay leaf, crumbled very fine
- 1 tsp cayenne pepper or to taste for heat
How to Make this
1. Put all ingredients on the counter so you dont forget anything: 3 tbsp ground coriander, 2 tbsp ground turmeric, 1 tbsp ground cumin, 1 tbsp mustard powder, 1 tsp ground fenugreek (or finely ground kasuri methi), 1 tsp ground black pepper, 1 tsp ground ginger, 1 tsp garlic powder, 1 tsp ground cardamom, 1 tsp ground cinnamon, 1/2 tsp ground cloves, 1/2 tsp ground nutmeg, 1/4 tsp ground star anise or a pinch anise powder, 1 bay leaf crumbled very fine, and 1 tsp cayenne or to taste.
2. If your bay leaf or star anise are whole or coarse, grind them fine first using a spice grinder or mortar and pestle so nothing is chunky in the final mix.
3. Optional but worth it: very briefly warm a dry skillet over low heat and quickly toast tougher powders like coriander, cumin and mustard powder for about 20 to 30 seconds while stirring constantly to wake up their oils. Dont let them smoke or burn.
4. Let any briefly toasted spices cool completely on a plate, then add everything to a small bowl: the cooled toasted spices plus turmeric, fenugreek, black pepper, ginger, garlic powder, cardamom, cinnamon, cloves, nutmeg, star anise, crumbled bay leaf and cayenne.
5. Whisk the mix thoroughly for at least 30 seconds, scraping the sides, so the colors and aromas are evenly distributed. If you want a smoother, more homogenous powder pulse the blend 3 to 4 times in a spice grinder or blender.
6. Taste a tiny pinch and adjust the heat or sweetness: add a bit more cayenne for spicier curry or a pinch extra cinnamon or coriander if it tastes flat. Remember it should be stronger than you want for eating because it will be cooked in roux or sauce.
7. Sift the blend through a fine mesh sieve if you want an ultra smooth powder, discarding any stubborn bits.
8. Transfer the curry powder to an airtight jar, press a piece of parchment between lid and jar mouth for an extra tight seal if you want long storage, and label with date. It will keep best for about 3 months in a cool dark place.
9. Use about 1 to 2 tablespoons of this powder per pound of meat or vegetables for a basic Japanese curry, or start with 1 teaspoon when adding to fried rice, noodles or soups and adjust to taste.
10. Quick tip: for curry roux dissolve 2 to 3 tablespoons of this powder into a bit of hot oil or butter, fry briefly to bloom the spices then whisk into broth and simmer so the flavors marry. Its simple and so much better than store bought.
Equipment Needed
1. Measuring spoons (teaspoon and tablespoon set)
2. Small kitchen scale or measuring cups for tablespoons and teaspoons
3. Small bowl for mixing
4. Spice grinder or mortar and pestle (for grinding bay leaf or star anise)
5. Dry skillet or frying pan (for briefly toasting tougher powders)
6. Whisk (or fork) to blend the spices well
7. Fine mesh sieve for sifting, if you want ultra smooth powder
8. Plate or cooling tray to let toasted spices cool
9. Airtight jar with lid (for storage)
10. Parchment or small piece of wax paper plus a label and marker for dating the jar
FAQ
Japanese Curry Powder Recipe Substitutions and Variations
- Ground coriander: try 2 tsp ground cumin plus 1/4 tsp lemon zest or 1 tsp ground caraway if you want that slightly sweet, citrusy seed note. They won’t be exact, but it’s close enough.
- Ground turmeric: substitute with 2 tsp ground ginger plus 1/4 tsp smoked paprika for color and warmth. Not identical, but it keeps the curry bright and earthy.
- Ground fenugreek: use a tiny pinch of maple syrup or 1/8 tsp mustard powder to mimic that sweet, slightly bitter maple note. Use sparingly, fenugreek is strong.
- Bay leaf: replace with 1/2 tsp dried thyme or 1/2 tsp dried oregano for herbal depth, or a small pinch of basil if you want it sweeter.
Pro Tips
1) Toast the big, hard spices like coriander, cumin and mustard powder for just 20 to 30 seconds in a dry pan to wake up their oils. Move them constantly and don’t let them smoke. If you overdo it you get bitterness, so err on the side of under-toasting.
2) Grind any whole bits — bay leaf, star anise, kasuri methi — as fine as you can. Big flakes will clump and float in the sauce and feel gritty. A quick pulse in a coffee grinder or mortar and pestle does wonders.
3) Cool toasted spices completely before mixing. Heat will keep releasing steam and moisture, which shortens shelf life and makes the mix cake up. Spread them on a plate and wait 5 minutes.
4) When using the powder in a roux or oil, bloom it first: dissolve 2 to 3 tablespoons in a little hot oil or butter and fry briefly before adding broth. That step makes the flavor pop way more than just dumping it in at the end.
Japanese Curry Powder Recipe
I whipped up a Homemade Japanese Curry spice mix that turns plain rice, noodles, or stew into something restaurant-worthy and honestly annoying to share.
32
servings
6
kcal
Equipment: 1. Measuring spoons (teaspoon and tablespoon set)
2. Small kitchen scale or measuring cups for tablespoons and teaspoons
3. Small bowl for mixing
4. Spice grinder or mortar and pestle (for grinding bay leaf or star anise)
5. Dry skillet or frying pan (for briefly toasting tougher powders)
6. Whisk (or fork) to blend the spices well
7. Fine mesh sieve for sifting, if you want ultra smooth powder
8. Plate or cooling tray to let toasted spices cool
9. Airtight jar with lid (for storage)
10. Parchment or small piece of wax paper plus a label and marker for dating the jar
Ingredients
3 tbsp ground coriander (about 20 g)
2 tbsp ground turmeric (about 12 g)
1 tbsp ground cumin (about 7 g)
1 tbsp mustard powder (about 8 g)
1 tsp ground fenugreek (if you have kasuri methi, grind it fine)
1 tsp ground black pepper (freshly ground tastes best)
1 tsp ground ginger (powdered)
1 tsp garlic powder
1 tsp ground cardamom
1 tsp ground cinnamon
1/2 tsp ground cloves
1/2 tsp ground nutmeg
1/4 tsp ground star anise or a pinch of anise powder
1 bay leaf, crumbled very fine
1 tsp cayenne pepper or to taste for heat
Directions
- Put all ingredients on the counter so you dont forget anything: 3 tbsp ground coriander, 2 tbsp ground turmeric, 1 tbsp ground cumin, 1 tbsp mustard powder, 1 tsp ground fenugreek (or finely ground kasuri methi), 1 tsp ground black pepper, 1 tsp ground ginger, 1 tsp garlic powder, 1 tsp ground cardamom, 1 tsp ground cinnamon, 1/2 tsp ground cloves, 1/2 tsp ground nutmeg, 1/4 tsp ground star anise or a pinch anise powder, 1 bay leaf crumbled very fine, and 1 tsp cayenne or to taste.
- If your bay leaf or star anise are whole or coarse, grind them fine first using a spice grinder or mortar and pestle so nothing is chunky in the final mix.
- Optional but worth it: very briefly warm a dry skillet over low heat and quickly toast tougher powders like coriander, cumin and mustard powder for about 20 to 30 seconds while stirring constantly to wake up their oils. Dont let them smoke or burn.
- Let any briefly toasted spices cool completely on a plate, then add everything to a small bowl: the cooled toasted spices plus turmeric, fenugreek, black pepper, ginger, garlic powder, cardamom, cinnamon, cloves, nutmeg, star anise, crumbled bay leaf and cayenne.
- Whisk the mix thoroughly for at least 30 seconds, scraping the sides, so the colors and aromas are evenly distributed. If you want a smoother, more homogenous powder pulse the blend 3 to 4 times in a spice grinder or blender.
- Taste a tiny pinch and adjust the heat or sweetness: add a bit more cayenne for spicier curry or a pinch extra cinnamon or coriander if it tastes flat. Remember it should be stronger than you want for eating because it will be cooked in roux or sauce.
- Sift the blend through a fine mesh sieve if you want an ultra smooth powder, discarding any stubborn bits.
- Transfer the curry powder to an airtight jar, press a piece of parchment between lid and jar mouth for an extra tight seal if you want long storage, and label with date. It will keep best for about 3 months in a cool dark place.
- Use about 1 to 2 tablespoons of this powder per pound of meat or vegetables for a basic Japanese curry, or start with 1 teaspoon when adding to fried rice, noodles or soups and adjust to taste.
- Quick tip: for curry roux dissolve 2 to 3 tablespoons of this powder into a bit of hot oil or butter, fry briefly to bloom the spices then whisk into broth and simmer so the flavors marry. Its simple and so much better than store bought.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 2g
- Total number of serves: 32
- Calories: 6kcal
- Fat: 0.2g
- Saturated Fat: 0.03g
- Trans Fat: 0g
- Polyunsaturated: 0.08g
- Monounsaturated: 0.05g
- Cholesterol: 0mg
- Sodium: 2mg
- Potassium: 20mg
- Carbohydrates: 1.1g
- Fiber: 0.8g
- Sugar: 0.1g
- Protein: 0.25g
- Vitamin A: 200IU
- Vitamin C: 0.1mg
- Calcium: 20mg
- Iron: 0.5mg
