a fancy curry powder

1 servings
2½ teaspoon Fenugreek
1 teaspoon (about 20 pods) cardamom
  Seeds (cracked with a
  Cleaver to release seeds)
3 tablespoons Coriander seeds
1 tablespoon Cumin seeds
1 tablespoon Mustard seeds
Cloves, whole
3 in cinnamon stick, thin
  And broken into pieces
¼ teaspoon Ground mace
¼ teaspoon Nutmeg, grated
Big pinch cayenne
2 tablespoons Turmeric, ground
  Hot pepper, toasted and
  Dried (to taste)

Preheat oven to 225 degree F.

In a small pan, combine fenugreek, cardamom, coriander, cumin and mustard seeds, cloves, and broken cinnamon stick. Bake for 15 minutes, shaking the pan a few times. Let cool.

In bowl, combine the toasted spices with the mace, nutmeg, cayenne, tumeric and peppers. Place in a spice mill and grind to a powder.

Store in an airtight container. Makes a ½ cup of curry powder.

Recipe: Chuck Ozburn in Pok, New York

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