Yield: 1 servings
|6||Dried red chilies|
|1 ounce||Coriander seeds|
|2 teaspoons||Cumin seeds|
|½ teaspoon||Black mustard seeds|
|1 teaspoon||Black peppercorns|
|1 teaspoon||Fenugreek seeds|
|½ teaspoon||Ground ginger|
Remove the seeds from the chilies. Dry roast the whole spices over medium heat until they darken, stirring or shaking the pan to prevent burning. Cool, then grind to a powder. Dry roast the curry leaves for a few minutes, then grind and add them to the mixture with the ginger and turmeric, blending well. Medium-hot. Can be kept in an airtight container for 3-4 months.
Variations: To make Aromatic Curry Powder, add 1 tsp ground cinnamon and ¬ tsp ground clovees, and use only 2-3 chilies.
The Complete Book of Spices by Jill Norman ISBN 0-140-23804-2 pg 80 Submitted By DIANE LAZARUS On 02-16-95