Madras curry powder

1 servings

Ingredients

QuantityIngredient
2Dried red chilies
1ounceCoriander seeds
½ounceCumin seeds
1teaspoonBlack mustard seeds
½ounceBlack peppercorns
2Curry leaves
½teaspoonGround ginger
1teaspoonTurmeric

Directions

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