Basic Curry Powder Recipe
Yield: 1 servingsRecipe by luhu.jp
Ingredients:
INDIA
6: Dried red chilies,
1 tsp: Fenugreek seeds,
1 ounce: Coriander seeds,
10: Curry leaves,
2 tsp: Cumin seeds,
1/2 tsp: Ground ginger,
1/2 tsp: Black mustard seeds,
1 tbsp: Turmeric,
1 tsp: Black peppercorns,
Directions:
Remove the seeds from the chilies. Dry roast the whole spices over
medium heat until they darken, stirring or shaking the pan to prevent
burning. Cool, then grind to a powder. Dry roast the curry leaves for
a few minutes, then grind and add them to the mixture with the ginger
and turmeric, blending well. Medium-hot. Can be kept in an airtight
container for 3-4 months.
Variations: To make Aromatic Curry Powder, add 1 tsp ground cinnamon
and
tsp ground clovees, and use only 2-3 chilies.
The Complete Book of Spices by Jill Norman ISBN 0-140-23804-2 pg 80
Submitted By DIANE LAZARUS On 02-16-95
Source from luhu.jp
medium heat until they darken, stirring or shaking the pan to prevent
burning. Cool, then grind to a powder. Dry roast the curry leaves for
a few minutes, then grind and add them to the mixture with the ginger
and turmeric, blending well. Medium-hot. Can be kept in an airtight
container for 3-4 months.
Variations: To make Aromatic Curry Powder, add 1 tsp ground cinnamon
and
tsp ground clovees, and use only 2-3 chilies.
The Complete Book of Spices by Jill Norman ISBN 0-140-23804-2 pg 80
Submitted By DIANE LAZARUS On 02-16-95
Source from luhu.jp
Tags
Herbs/spice