| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Greek | Condiments | 1 | Servings |
INGREDIENTS
| 2 1/2 | ts | Fenugreek |
| 1 | ts | (about 20 pods) cardamom |
| Seeds (cracked with a | ||
| Cleaver to release seeds) | ||
| 3 | tb | Coriander seeds |
| 1 | tb | Cumin seeds |
| 1 | tb | Mustard seeds |
| 6 | Cloves, whole | |
| 1 | 3 in cinnamon stick, thin | |
| And broken into pieces | ||
| 1/4 | ts | Ground mace |
| 1/4 | ts | Nutmeg, grated |
| 1 | Big pinch cayenne | |
| 2 | tb | Turmeric, ground |
| Hot pepper, toasted and | ||
| Dried (to taste) |
INSTRUCTIONS
Preheat oven to 225 degree F. In a small pan, combine fenugreek, cardamom, coriander, cumin and mustard seeds, cloves, and broken cinnamon stick. Bake for 15 minutes, shaking the pan a few times. Let cool. In bowl, combine the toasted spices with the mace, nutmeg, cayenne, tumeric and peppers. Place in a spice mill and grind to a powder. Store in an airtight container. Makes a 1/2 cup of curry powder. Recipe: Chuck Ozburn in Pok, New York Posted to MM-Recipes Digest V4 #4 by Mark.Alexander@alexr.co.uk on Jan 29, 1999
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