| 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
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