Basic Curry Powder (Indian Curry)

Title:
Basic Curry Powder (Indian Curry)

Yield:
1 Servings

Categories:
Mixes
and s,
Indian




Ingredients:





     6    Dried red chilies


    25 g  (1 oz) coriander seeds


     2 ts Cumin seeds


   1/2 ts Mustard seeds


     1 ts Black peppercorns


     1 ts Fenugreek seeds


    10    Fresh curry leaves


   1/2 ts Ground ginger


     1 tb Ground turmeric






 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" 
on May 16, 97