Curry powder (sarojini mudnani's #2)
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | ounces | Cloves |
| 1 | ounce | Cinnamon |
| 4 | ounces | Black pepper |
| 1 | ounce | Mace |
| 1 | ounce | Cardamom |
| 4 | ounces | Cummin seed |
| ½ | ounce | Dry bay leaves |
Directions
Mix these spices together, and roast in a moderate oven, or parch dry in a large frying pan. The spices should be heated until they give off a rich aroma, but not burnt. Grind thoroughly (we use an old coffee grinder) and pass through a fine sieve (regrinding if necessary). Keep in an airtight stoppered bottle in a dark cool place, where the curry powder will improve for a year or so.
This recipe will seem milder and more mellow than Sarojini Mudnani #1 curry powder to those not used to the heat of curries, though the use of coriander and fenugreek will give the first a distinctive flavour.