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).