| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Indian |
Mixes and s, Indian |
1 |
Servings |
INGREDIENTS
| 2 |
|
Dried red chilies |
| 25 |
g |
(1 oz) coriander seeds |
| 15 |
g |
(1/2 oz) cumin seeds |
| 1 |
ts |
Mustard seeds |
| 15 |
g |
(1/2 oz) black peppercorns |
| 2 |
|
Fresh curry leaves |
| 1/2 |
ts |
Ground ginger |
| 1 |
ts |
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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