Category: Curries
Rating:
3.24
Servings: 1
Ingredients
6 dried red chilies
25 gm (1 oz) coriander seeds
2 teaspoon cumin seeds
1/2 teaspoon mustard seeds
1 teaspoon black peppercorns
1 teaspoon fenugreek seeds
10 fresh curry leaves
1/2 teaspoon ground ginger
1 tablespoon ground turmeric
Directions: How to Cook Basic Curry Powder (Indian Curry)
This medium-hot curry blend can be used in any dish that calls for curry powder.
Remove the seeds from the chilies. Dry roast the whole spices over a medium heat until they darken, stirring or shaking the pan frequently to prevent burning. Leave to cool, then grind to a powder. Dry roast the curry leaves in the pan for a few minutes, then grind and add them to the mixture with the ginger and turmeric, blending well.
* To make Aromatic Curry Powder, add 1 tsp ground cinnamon and 1/4 tsp ground cloves with the ginger and turmeric, and use only 2 or 3 chilies.
Source: Jill Norman "The Complete Book of Spices" Viking Studio Books, 1991 ISBN 0-670-83437-8 The book is lavishly illustrated with full color photographs of the herbs and spices- whole, mixed, ground.
Recipe by: Jill Norman * Web File 4/97 Posted to MC-Recipe Digest V1 #615 by "Mary Spyridakis"
Related recipes:
Korma (Lamb With Cashew-Nut Curry)
Indian Mutton Curry (Or Beef)
South, Goanese Fiery Duck Curry In Vindaloo Sauce (Batakh
Navarattan Curry
Okra (Ladies Fingers) Curry