Hurry curry

Yield: 2 cups

Measure Ingredient
⅓ cup Coriander seeds
¼ cup Cumin seeds
2 tablespoons Black mustard seeds
2 tablespoons Black peppercorns
2 tablespoons Cloves
1 tablespoon Fenugreek seeds
2 tablespoons Ground cardamon
2 tablespoons Ground cinnamon
2 tablespoons Turmeric
½ cup Cayenne pepper or other hot red chile powder freshly ground

(Bafat - southwestern India)

Dry the whole spices in the oven at 200øF for 15 minutes, taking care that they do not burn. Remove them from the oven, cool, and grind them together with the ground spices in a spice mill.

A World of Curries by Dave DeWitt and Arthur Pais ISBN 0-316-18224-9 pg 40 Submitted By DIANE LAZARUS On 01-25-95

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