Madras-style curry powder

Yield: 2 /3 cup

Measure Ingredient
3½ tablespoon Cumin seeds
3 tablespoons Coriander seeds
20 Black peppercorns
1 tablespoon Cardamon pods
1 teaspoon Fennel seeds
10 Cloves
1 teaspoon Mace or grated nutmeg
1 teaspoon Black mustard seeds
1 teaspoon Poppy seeds
1 teaspoon Fenugreek seeds (opt)
1 small Cinnamon stick
5 tablespoons Turmeric
1 tablespoon Ground ginger
1 teaspoon Cayenne pepper

Combine the first 11 ingredients (all the whole spices) in a dry skillet and roast over medium heat for 2-3 minutes, or until fragrant. Remove from the heat and stir in the remaining spices.

Grind the mixture to a fine powder in a spice mill. Store in an airtight container for up to 3 months.

Note: 2 tsp is enough to spice up 4 cups of soup, 1 pound of vegetables or 1 cup of dried grains.

High-Flavor, Low-Fat Cooking by Steven Raichlen ISBN 0-1402-4123-X pg 166 Submitted By DIANE LAZARUS On 10-25-95

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