• The Fiery Foods and Barbecue Supersite
  • Recipe of the Day
  • All About Chiles
  • BBQ, Grilling & Smoking
  • Burn Blog
  • Videos
  • PodCast
  • Fiery Foods & BBQ Show
  • Scovie Awards
 Login / Logout

Keyword >
Method >
Meal /
Course >
Ingredient >
Cuisine >
Heat Level >
Chile >

Add to Favourites
My Favourites
Email this recipe
Print this recipe

Bafat (Hurry Curry)

Bafat (Hurry Curry)
Wednesday, 20 May 2009


This recipe and others can be found in the 12-part illustrated series "A World of Curries". You can read all about this unique Indian flavor here.


At a glance
East Indian
Cooking Method
Heat Level
Chile Powder
about 1 3/4 cups

1/3 cup coriander seeds
1/4 cup cumin seeds
2 tablespoons mustard seeds
2 tablespoons peppercorns
2 tablespoons whole cloves
1 tablespoon fenugreek seeds
2 tablespoons ground cardamom
2 tablespoons ground cinnamon
2 tablespoons powdered turmeric
1/4 cup freshly ground, hot chile powder



Dry the whole spices in the oven at 300 degrees F. for 15 minutes, taking care they do not burn.  Remove them from the oven, cool, and grind them together with the ground and powdered spices in a spice mill in small batches.  Mix all together in a bowl.  Store in airtight jars.

Additional Tips

There are scores of curry powders on the market today. The purists may frown on curry powders, but they are indeed useful for making curries in a hurry. Even in India, curry powders have become an integral part of middle class family life. This curry powder, called bafat, is from the southwestern region of India. It can be used for a meat, fish, or any vegetable curry.  It can even be used the same day for two completely different dishes, each with its own unique flavor!  Traditionally, the spices are sun-dried for three days and then roasted.


Featured Rapid Recipe

Copyright© 1997-2015, Sunbelt Shows, Inc.
No portion of this site may be reproduced in any medium
without the written permission of the copyright holder.