Curry powder (sarojini mudnani's #1)
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | ounces | Cummin seed |
| 1 | ounce | Black pepper |
| 6 | ounces | Coriander seed |
| ½ | ounce | Fenugreek seed |
| 1 | ounce | Cloves |
| 1 | ounce | Cardamom |
| 2 | ounces | Red chilles (hot ones) |
| 2 | ounces | Cinnamon |
| 1 | ounce | Mace |
Directions
TO PARCH
UNPARCHED
Take the first four ingredients (those headed "To Parch") and roast in a moderate oven, or parch in a dry frying pan, until a rich aroma is given off, but taking care not to burn them. Allow to cool before mixing with the second batch of ingredients.
Put the mixed cooled spices in a grinder (we use an old coffee grinder) and grind until finely powdered. Pass through a fine sieve, and if necessary re-grind. Store the mixed spices in a large jar with an airtight stopper. All spices keep best if stored in a cool dry dark place. Curry powder, if kept in an airtight jar, improves with moderate keeping (up to a year or so).