Category: Curries
Rating: 3.67
Servings: 1


Ingredients


3 tablespoon coriander seeds
2 tablespoon cumin seeds
2 tablespoon tumeric
1 tablespoon mustard seeds
2 1/2 teaspoon fennel seeds
8 pods cardamon seeds
8 cloves
1 1/2 teaspoon ground ginger
1 1/2 teaspoon black peppercorns
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon cayenne

Directions: How to Cook Curry Powder


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


=- Rate this Recipe -=


Very good

Good

Average

Poor

Very Poor


Related recipes:
North: Almond Pistachio Saffron Curry Sauce
Green Pepper Curry
Curry Phyllo Triangles
Curry In A Hurry
Navarattan Curry