Yield: 6 servings
Measure | Ingredient |
---|---|
1 ounce | Coriander seeds |
½ ounce | Cumin seeds |
1 tablespoon | Fennel seeds |
1 teaspoon | Fenugreek seeds |
\N \N | Small piece of cinnamon |
6 \N | Green cardamoms |
6 \N | Cloves |
6 \N | Fresh curry leaves |
1 teaspoon | Cayenne |
Dry roast the whole spices in a heavy frying pan over medium heat until they turn dark brown, stirring and shaking frequently. Let cool. Combine with remaining ingredients and grind into a powder.
Gives a darker taste than Indian curry.