Curry powder #7
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | tablespoons | Coriander seeds |
| 2 | tablespoons | Cumin seeds |
| 2 | tablespoons | Tumeric |
| 1 | tablespoon | Mustard seeds |
| 2½ | teaspoon | Fennel seeds |
| 8 | Pods cardamon seeds | |
| 8 | Cloves | |
| 1½ | teaspoon | Ground ginger |
| 1½ | teaspoon | Black peppercorns |
| ¼ | teaspoon | Freshly grated nutmeg |
| ¼ | teaspoon | Cayenne |
Directions
In a bowl, combine all the ingredients. Spread mixture out on a jelly roll pan and toast in a preheated 250 degree F oven for 20 minutes.
Let cool to room temperature. Pulverize the spice mixture in batches with an electric spice or coffee grinder and strain it through a sieve into a bowl. The curry powder will keep six months in a tightly sealed jar in a cool dark place. Use to season soups and stews. Makes about ½ cups.
Recipe: Chuck Ozburn in Pok, New York