| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | South African | Curry, Rubs and sp, Spices and | 2 | servings |
INGREDIENTS
| 1 | tb | Cloves |
| 2 | tb | Black peppercorns |
| 1/2 | c | Coriander seeds |
| 3 | tb | Cumin seeds |
| 1 | tb | Fennel seeds |
| 1 | tb | Black mustard seeds |
| 3 | sm | Dried hot red chilies; piquins or santakas |
| And stems removed | ||
| 1/4 | c | Ground cardamon |
| 1/4 | c | Turmeric |
| 3 | tb | Ground fenugreek |
| 1 | tb | Ground ginger |
INSTRUCTIONS
In a dry skillet, separately toast the cloves, peppercorns, coriander, cumin, fennel and mustard seeds over medium heat, taking care not to burn them. Combine the toasted ingredients and the chilies in a spice mill and grind to a fine powder. combine with the remaining ingredients and mix until a uniform color is achieved. Store in an airtight container. Makes a medium hot curry powder. A World of Curries by Dave DeWitt and Arthur Pais ISBN 0-316-18224-9 pg 179 Converted by MM_Buster v2.0l.
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