Bombay (mild) curry mixture

Yield: 1 servings

Measure Ingredient
3 smalls Dried chilies (to make 1 ts ground)
Cinnamon stick
4½ tablespoon Whole coriander seeds
1 Whole cumin seeds
Whole fennel seeds
Whole fenugreek seeds
½ Garlic powder or granules
2 Kokum skins (avail. at East Indian grocers)
2 Curry leaves, crushed
2⅔ Ground tumeric

Lightly roast together the first six ingredients; then grind and mix with the garlic and the tumeric. Use according to recipe instructions adding the kokum skins and the crushed curry leaves directly to the pot, removing the kokum skins before serving.

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