| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
Misc |
1 |
/2 cup |
INGREDIENTS
| 3 |
tb |
Coriander seeds |
| 2 |
tb |
Cumin seeds |
| 2 |
tb |
Tumeric |
| 1 |
tb |
Mustard seeds |
| 2 1/2 |
ts |
Fennel seeds |
|
|
Seeds of 8 cardamon pods |
| 8 |
|
Cloves |
| 1 1/2 |
ts |
Ground ginger |
| 1 1/2 |
ts |
Black peppercorns |
| 1/4 |
ts |
Freshly grated nutmeg |
| 1/4 |
ts |
Cayenne |
INSTRUCTIONS
In a bowl, combine all the ingredients. Spread mixture out on a jelly roll
pan and toast in a preheated 250 degree F oven for 20 minutes. Let cool to
room temperature. Pulverize the spice mixture in batches with an electric
spice or coffee grinder and strain it through a sieve into a bowl. The
curry powder will keep six months in a tightly sealed jar in a cool dark
place. Use to season soups and stews.
A Message from our Provider:
“You can fool yourself. You can never fool God”