Basic curry powder (indian curry)

Yield: 1 Servings

Measure 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

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

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