Curry Powder (sarojini Mudnanis #2) Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
4 ounce: Cloves,
1 ounce: Cinnamon,
4 ounce: Black pepper,
1 ounce: Mace,
1 ounce: Cardamom,
4 ounce: Cummin seed,
1/2 ounce: Dry bay leaves,
Directions:
Mix these spices together, and roast in a moderate oven, or parch dry
in a large frying pan. The spices should be heated until they give
off a rich aroma, but not burnt. Grind thoroughly (we use an old
coffee grinder) and pass through a fine sieve (regrinding if
necessary). Keep in an airtight stoppered bottle in a dark cool
place, where the curry powder will improve for a year or so.
This recipe will seem milder and more mellow than Sarojini Mudnani #1
curry powder to those not used to the heat of curries, though the use
of coriander and fenugreek will give the first a distinctive flavour.
Source from luhu.jp
in a large frying pan. The spices should be heated until they give
off a rich aroma, but not burnt. Grind thoroughly (we use an old
coffee grinder) and pass through a fine sieve (regrinding if
necessary). Keep in an airtight stoppered bottle in a dark cool
place, where the curry powder will improve for a year or so.
This recipe will seem milder and more mellow than Sarojini Mudnani #1
curry powder to those not used to the heat of curries, though the use
of coriander and fenugreek will give the first a distinctive flavour.
Source from luhu.jp