| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Naga | Chile, Condiment | 1 | Servings |
INGREDIENTS
| 2 1/4 | c | Coriander seeds |
| 1/2 | c | Fennel seeds |
| 1/2 | c | Cumin seeds |
| 3 1/2 | ts | Black peppercorns |
| 1/2 | c | Dried whole red chiles; (such as piquins) |
| 1 | Whole cinnamon stick; 7-inch | |
| 10 | Whole cardamom pods | |
| 10 | Whole whole cloves | |
| 5 | ts | Turmeric powder |
INSTRUCTIONS
In a dry pan, gently fry, one at a time, the coriander, fennel, cumin, peppercorns, and the whole chiles. Fry the chiles until they are dark brown and crispy. Cool and break the chiles into pieces. Place the chiles, along with the seeds, in a spice or coffee grinder and process to a fine powder. Repeat with the cinnamon, cardamom, and cloves. Add the turmeric powder and mix well. Store the powder in airtight containers when it is completely cool. NOTES : Yield: 1 2/3 cups of curry powder. Recipe by: Tina Kanagaratnam Posted to MC-Recipe Digest V1 #1028 by Walt Gray <waltgray@mnsinc.com> on Jan 21, 1998
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