Classic Indian Curry Powder Recipe
Yield: 1 CupRecipe by luhu.jp
Ingredients:
6: Dried New Mexico chilies OR,
4 small: Hot dried red chilies such as piquins seeds and stems removed,
1/4 cup: Cumin seeds,
1/4 cup: Coriander seeds,
2 tbsp: Black peppercorns,
1 tbsp: Black mustard seeds,
1 tsp: Cardamon seeds,
1 tsp: Cloves,
1 tsp: Fenugreek seeds,
1 tbsp: Turmeric,
1 tbsp: Dried powdered curry leaves,
Directions:
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
Source from luhu.jp
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
Source from luhu.jp
Tags
Spice mix