| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Indian |
Indian, Mixes and s |
1 |
Servings |
INGREDIENTS
| 2 |
|
Dried red chilies |
| 25 |
g |
1 oz coriander seeds |
| 15 |
g |
1/2 oz cumin seeds |
| 1 |
t |
Mustard seeds |
| 15 |
g |
1/2 oz black peppercorns |
| 2 |
|
Fresh curry leaves |
| 1/2 |
t |
Ground ginger |
| 1 |
t |
Ground turmeric |
INSTRUCTIONS
A fragrant, fairly hot curry powder, which is used to flavor lamb and
pork dishes. Remove the seeds from the chilies. Dry roast the whole
spices until they darken. Leave to cool, then grind to a powder. Dry
roast the curry leaves in the pan for a few minutes, then grind and
add them to the mixture with the ginger and turmeric, blending well.
in an airtight jar, the powder will keep for 3-4 months. Source: Jill
Norman "The Complete Book of Spices" Viking Studio Books, 1991 ISBN
0-670-83437-8 The book is lavishly illustrated with full color
photographs of the herbs and spices- whole, mixed, ground. Recipe by:
Jill Norman * Web File 4/97 Posted to MC-Recipe Digest V1 #615 by
"Mary Spyridakis" <MSpork@msn.com> on May 16, 97
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