Curry powder (sarojini mudnani's #1)

Yield: 1 Servings

Measure Ingredient
2 ounces Cummin seed
1 ounce Black pepper
6 ounces Coriander seed
½ ounce Fenugreek seed
1 ounce Cloves
1 ounce Cardamom
2 ounces Red chilles (hot ones)
2 ounces Cinnamon
1 ounce Mace

TO PARCH

UNPARCHED

Take the first four ingredients (those headed "To Parch") and roast in a moderate oven, or parch in a dry frying pan, until a rich aroma is given off, but taking care not to burn them. Allow to cool before mixing with the second batch of ingredients.

Put the mixed cooled spices in a grinder (we use an old coffee grinder) and grind until finely powdered. Pass through a fine sieve, and if necessary re-grind. Store the mixed spices in a large jar with an airtight stopper. All spices keep best if stored in a cool dry dark place. Curry powder, if kept in an airtight jar, improves with moderate keeping (up to a year or so).

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