Better curry powder

Yield: 4 Servings

Measure Ingredient
2½ teaspoon Fenugreek -- optional
1 teaspoon Cardamom seeds
3 tablespoons Coriander seeds
1 tablespoon Cumin seeds
1 tablespoon Mustard seeds
6 Whole cloves
1 Cinnamon stick -- 2 to 3 in
Broken into pieces
¼ teaspoon Ground mace
¼ teaspoon Freshly ground nutmeg
1 pinch Cayenne pepper
2 tablespoons Ground tumeric
Toasted drd hot red peppers
To taste - seeds removed

Preheat oven to 225, (yes 225); combine fenugreek, Cardamom, coriander, cumin, mustard seeds, cloves, and broken cinnamom in a small pan and bake for 15 minutes, shaking the pan a few times; let cool; combine the toasted spices with the mace, nutmeg, cayenne, tumeric and toasted peppers in a spice mill or coffee grinder, dedicated to spices; grind into a powder; store airtight. Yield: ½ cup. From Chuck Ozburn-"Better Than Store

Bought" Note: Don't make a large amount of powder at once, as the flavors fade or become acrid if kept too long. This is a mild and more delicate powder than any store-bought version; make a small amount at first and adjust to your own taste.

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