Yield: 1 Servings
Measure | Ingredient |
---|---|
2½ teaspoon | Fenugreek |
1 teaspoon | (about 20 pods) cardamom |
\N \N | Seeds (cracked with a |
\N \N | Cleaver to release seeds) |
3 tablespoons | Coriander seeds |
1 tablespoon | Cumin seeds |
1 tablespoon | Mustard seeds |
6 \N | Cloves, whole |
1 \N | 3 in cinnamon stick, thin |
\N \N | And broken into pieces |
¼ teaspoon | Ground mace |
¼ teaspoon | Nutmeg, grated |
1 \N | Big pinch cayenne |
2 tablespoons | Turmeric, ground |
\N \N | Hot pepper, toasted and |
\N \N | Dried (to taste) |
Preheat oven to 225 degree F.
In a small pan, combine fenugreek, cardamom, coriander, cumin and mustard seeds, cloves, and broken cinnamon stick. Bake for 15 minutes, shaking the pan a few times. Let cool.
In bowl, combine the toasted spices with the mace, nutmeg, cayenne, tumeric and peppers. Place in a spice mill and grind to a powder.
Store in an airtight container. Makes a ½ cup of curry powder.
Recipe: Chuck Ozburn in Pok, New York Posted By ehunt@... On rec.food.recipes or rec.food.cooking