| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Indian | Indian, Mixes and s | 1 | Servings |
INGREDIENTS
| 6 | Dried red chilies | |
| 25 | g | 1 oz coriander seeds |
| 2 | t | Cumin seeds |
| 1/2 | t | Mustard seeds |
| 1 | t | Black peppercorns |
| 1 | t | Fenugreek seeds |
| 10 | Fresh curry leaves | |
| 1/2 | t | Ground ginger |
| 1 | T | 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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Nutrition (calculated from recipe ingredients)
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Calories: 186
Calories From Fat: 58
Total Fat: 7g
Cholesterol: 0mg
Sodium: 1319.1mg
Potassium: 977.7mg
Carbohydrates: 35.7g
Fiber: 13.9g
Sugar: <1g
Protein: 8g