| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Greek |
Curry, Rubs and sp, Spices and |
1 |
servings |
INGREDIENTS
| 10 |
sm |
Dried hot red chilies; such as piquins |
|
|
And stems removed |
| 1 |
tb |
Uncooked rice |
| 1 |
tb |
Freshly shredded coconut |
| 1 |
|
2" piece cinnamon |
| 2 |
tb |
Coriander seeds |
| 1 |
tb |
Cumin seeds |
| 1 |
tb |
Fennel seeds |
| 1 |
ts |
Cardamon seeds |
| 1 |
ts |
Fenugreek seeds |
| 1 |
ts |
Black mustard seeds |
| 6 |
|
Cloves |
| 5 |
|
Curry leaves |
INSTRUCTIONS
Roast the chilies on a cookie sheet in the oven at 350°F until they
turn very dark. Remove and allow them to cool.
In a dry skillet, roast the rice, coconut, cinnamon, coriander, cumin,
fennel, cardamon, fenugreek and mustard seeds over medium heat,
stirring often, until they turn dark brown, almost black.
Combine the chilies, roasted spices, cloves, and curry leaves in a
spice mill and blend to a fine powder.
A World of Curries by Dave DeWitt and Arthur Pais ISBN 0-316-18224-9
pg 41
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