Yield: 1 /2 cup
|3 tablespoons||Coriander seeds|
|2 tablespoons||Cumin seeds|
|1 tablespoon||Mustard seeds|
|2½ teaspoon||Fennel seeds|
|Seeds of 8 cardamon pods|
|1½ teaspoon||Ground ginger|
|1½ teaspoon||Black peppercorns|
|¼ teaspoon||Freshly grated nutmeg|
In a bowl, combine all the ingredients. Spread mixture out on a jelly roll pan and toast in a preheated 250 degree F oven for 20 minutes.
Let cool to room temperature. Pulverize the spice mixture in batches with an electric spice or coffee grinder and strain it through a sieve into a bowl. The curry powder will keep six months in a tightly sealed jar in a cool dark place. Use to season soups and stews.