Yield: 1 Servings
|6 tablespoons||Coriander seed (up to)|
|3 tablespoons||Cumin seed|
|2||3" pieces of cassia bark (can substitute cinnamon; but cassia is superior) (up to)|
|3||Habaneros or whatever you like!!!!|
|2 teaspoons||Mustard seed|
|2 teaspoons||Fennel seed|
|3 teaspoons||Cardamom seed|
|1 teaspoon||Fenugreek(methi) seed|
|1 teaspoon||Lovage seed|
|1 teaspoon||Onion seed (up to)|
|1 tablespoon||Fenugreek (methi) leaves; dried|
|25||Curry leaves; or more|
|2 tablespoons||Ground turmeric|
|1 tablespoon||Ginger powder|
|1 tablespoon||Chilli powder|
From: gholman@... (Guy Holman)
Date: Wed, 14 Aug 1996 12:02:45 GMT Roast the spices and allow to cool, grind to a powder, then add additional ingredients.
Mix spices and place in a bowl, add 6-8 fl oz (175-250 ml) of vinegar. Mix the spice into the vinegar, adding water if needed to make a creamy paste.
Let this stand for a while, ½ hour is best.
Meanwhile heat 6-8 fl oz (175-250 ml) vegetable oil. Add paste to the oil, care is needed here as it will splatter very easily. Stir the paste for about 5 mins, do not let it stick. Remove from heat and stand for 5-10 mins, if the oil rises to the top the spices are cooked, if not add more oil and cook again for a while, don't forget to keep stiring.
Bottle the paste, (sterile jars essential) and cap with hot oil. This is well worth the trouble to make and will store for a long time. It never lasts long in my house though= !!! CHILE-HEADS DIGEST V3 #073
From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe Archive, .