Basic curry powder (indian curry)
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 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 |
Directions
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