| 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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