Yield: 1 servings
| Measure | Ingredient |
|---|---|
| 2.00 teaspoon | coriander seeds |
| 2.00 teaspoon | cumin seeds |
| 2.00 teaspoon | mustard seeds |
| 2.00 teaspoon | ground cloves |
| 1.00 teaspoon | turmeric |
| 1.00 \N | 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@...
10-18-1996
Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.
NYC Nutrilink: M0^00000,M0^00000,M0^00000,M0^00000,M0^00000 NYC Nutrilink: M0^00000,M0^00000