| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Indian | Mixes and s, Indian | 1 | Servings |
INGREDIENTS
| 6 | Dried red chilies | |
| 25 | g | (1 oz) coriander seeds |
| 2 | ts | Cumin seeds |
| 1/2 | ts | Mustard seeds |
| 1 | ts | Black peppercorns |
| 1 | ts | Fenugreek seeds |
| 10 | Fresh curry leaves | |
| 1/2 | ts | Ground ginger |
| 1 | tb | Ground turmeric |
INSTRUCTIONS
This medium-hot curry blend can be used in any dish that calls for curry powder. Remove the seeds from the chilies. Dry roast the whole spices over a medium heat until they darken, stirring or shaking the pan frequently to prevent burning. Leave to 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 ginger and turmeric, blending well. * To make Aromatic Curry Powder, add 1 tsp ground cinnamon and 1/4 tsp ground cloves with the ginger and turmeric, and use only 2 or 3 chilies. Source: Jill Norman "The Complete Book of Spices" Viking Studio Books, 1991 ISBN 0-670-83437-8 The book is lavishly illustrated with full color photographs of the herbs and spices- whole, mixed, ground. Recipe by: Jill Norman * Web File 4/97 Posted to MC-Recipe Digest V1 #615 by "Mary Spyridakis" <MSpork@msn.com> on May 16, 97
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