| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Indian |
Curry, Rubs and sp, Spices and |
1 |
servings |
INGREDIENTS
| 6 |
|
Dried new mexico chilies or |
| 4 |
sm |
Hot dried red chilies; such as piquins |
|
|
And stems removed |
| 1/4 |
c |
Cumin seeds |
| 1/4 |
c |
Coriander seeds |
| 2 |
tb |
Black peppercorns |
| 1 |
tb |
Black mustard seeds |
| 1 |
ts |
Cardamon seeds |
| 1 |
ts |
Cloves |
| 1 |
ts |
Fenugreek seeds |
| 1 |
tb |
Turmeric |
| 1 |
tb |
Dried powdered curry leaves |
INSTRUCTIONS
Preheat oven to 250°F. Place the chilies, cumin, coriander,
peppercorns, mustard seeds, cardamon, cloves, and fenugreek in a
baking pan and place in the oven. roast for 15 minutes, taking care
that none of the spices burn. Grind roasted spices in a spice mill to
a fine powder. Mix the ground spices with the turmeric and curry
leaves and seal in an airtight container.
A World of Curries by Dave DeWitt and Arthur Pais ISBN 0-316-18224-9
pg 73
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