CURRY POWDER #3
3 tb Coriander seeds 8 Cloves
2 tb Cumin seeds 1 1/2 ts Ground ginger
2 tb Tumeric 1 1/2 ts Black peppercorns
1 tb Mustard seeds 1/4 ts Freshly grated nutmeg
2 1/2 ts Fennel seeds 1/4 ts Cayenne
8 Pods cardamon seeds
In a bowl, combine all the ingredients. Spread mixture out on a jelly roll
pan and toast in a preheated 250 degree F oven for 20 minutes.
Let cool to room temperature. Pulverize the spice mixture in batches with
an electric spice or coffee grinder and strain it through a sieve into a
bowl. The curry powder will keep six months in a tightly sealed jar in a
cool dark place. Use to season soups and stews. Makes about 1/2 cups.
Recipe: Chuck Ozburn in Pok, New York
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