| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | South African | Curry, Rubs and sp, Spices and | 2 | Servings |
INGREDIENTS
| 1 | T | Cloves |
| 2 | T | Black peppercorns |
| 1/2 | c | Coriander seeds |
| 3 | T | Cumin seeds |
| 1 | T | Fennel seeds |
| 1 | T | Black mustard seeds |
| 3 | Dried hot red chilies | |
| piquins or santakas | ||
| And stems removed | ||
| 1/4 | c | Ground cardamon |
| 1/4 | c | Turmeric |
| 3 | T | Ground fenugreek |
| 1 | T | 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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Nutrition (calculated from recipe ingredients)
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Calories: 556
Calories From Fat: 238
Total Fat: 28.4g
Cholesterol: 0mg
Sodium: 89.7mg
Potassium: 2442.6mg
Carbohydrates: 101.6g
Fiber: 65.8g
Sugar: <1g
Protein: 23.8g