Madras curry powder

Yield: 1 servings

Measure Ingredient
2 Dried red chilies
1 ounce Coriander seeds
½ ounce Cumin seeds
1 teaspoon Black mustard seeds
½ ounce Black peppercorns
2 Curry leaves
½ teaspoon Ground ginger
1 teaspoon Turmeric

INDIAN

Seed the chilies. Dry roast the whole spices unti lthey darken. cool, then grind to a powder. Dry roast the curry leaves in the pan for a few minutes, then grind and add them to the mixture with the ging er and turmeric, blending well. Stored in an airtight container, it will keep for 3-4 months.

A fragrant, fairly hot blend used to flavor lamb and pork dishes.

The Complete Book of Spices by Jill Norman ISBN 0-140-23804-2 pg 108 Submitted By DIANE LAZARUS On 02-17-95

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