Yield: 1 Servings
|6||Dried red chilies|
|25 grams||(1 oz) coriander seeds|
|2 teaspoons||Cumin seeds|
|½ teaspoon||Mustard seeds|
|1 teaspoon||Black peppercorns|
|1 teaspoon||Fenugreek seeds|
|10||Fresh curry leaves|
|½ teaspoon||Ground ginger|
|1 tablespoon||Ground turmeric|
This medium-hot curry blend can be used in any dish that calls for curry powder.
Remove the seeds from the chilies. Dry roast the whole spices over a medium heat until they darken, stirring or shaking the pan frequently to prevent burning. Leave to cool, then grind to a powder. Dry roast the curry leaves in the pan for a few minutes, then grind and add them to the mixture with the ginger and turmeric, blending well.
* To make Aromatic Curry Powder, add 1 tsp ground cinnamon and ¼ tsp ground cloves with the ginger and turmeric, and use only 2 or 3 chilies.
Source: Jill Norman "The Complete Book of Spices" Viking Studio Books, 1991 ISBN 0-670-83437-8 The book is lavishly illustrated with full color photographs of the herbs and spices- whole, mixed, ground.
Recipe by: Jill Norman * Web File 4/97 Posted to MC-Recipe Digest V1 #615 by "Mary Spyridakis" <MSpork@...> on May 16, 97