Yield: 1 /2 cup
Measure | Ingredient |
---|---|
3 tablespoons | Coriander seeds |
2 tablespoons | Cumin seeds |
2 tablespoons | Tumeric |
1 tablespoon | Mustard seeds |
2½ teaspoon | Fennel seeds |
\N \N | Seeds of 8 cardamon pods |
8 \N | Cloves |
1½ teaspoon | Ground ginger |
1½ teaspoon | Black peppercorns |
¼ teaspoon | Freshly grated nutmeg |
¼ teaspoon | Cayenne |
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.