Yield: 1 servings
|2.00 teaspoon||coriander seeds|
|2.00 teaspoon||cumin seeds|
|2.00 teaspoon||mustard seeds|
|2.00 teaspoon||ground cloves|
|1.00||piece ginger - 2 long; peeled and chopped|
|⅓ cup||white vinegar|
In a spice or coffee mill grind spices and ginger until very finely minced. Turn out into a bowl and stir in vinegar to make a smooth paste.
To make Curry Oil, mix half of paste with 1 cup vegetable oil.
Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2162 broadcast 08-15-1996) Downloaded from their Web-Site -
Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@...
Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.
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