Madras-style curry powder
2 /3 cup
Ingredients
| Quantity | 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 |
Directions
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