Bombay (mild) Curry Mixture
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Indian | Condiment, Indian | 1 | Servings |
INGREDIENTS
| 3 | Dried chilies, to make 1 ts | |
| ground | ||
| 1 1/2 | Cinnamon stick | |
| 4 1/2 | T | Whole coriander seeds |
| 1 | Whole cumin seeds | |
| 1 1/2 | Whole fennel seeds | |
| 2/3 | Whole fenugreek seeds | |
| 1/2 | Garlic powder or granules | |
| 2 | Kokum skins, avail. at East | |
| Indian grocers | ||
| 2 | Curry leaves, crushed | |
| 2 2/3 | Ground tumeric |
INSTRUCTIONS
Lightly roast together the first six ingredients; then grind and mix with the garlic and the tumeric. Use according to recipe instructions adding the kokum skins and the crushed curry leaves directly to the pot, removing the kokum skins before serving. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
“No God, no peace. Know God, know peace.”
Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 114
Calories From Fat: 45
Total Fat: 5.3g
Cholesterol: 0mg
Sodium: 17.7mg
Potassium: 480.6mg
Carbohydrates: 21.3g
Fiber: 14.5g
Sugar: <1g
Protein: 4.8g