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| Curry Powder (Sarojini Mudnani's #1) Recipe |
Category: Curries
Rating:
1.00
Servings: 1
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Ingredients
----TO PARCH----
2 oz cummin seed
1 oz black pepper
6 oz coriander seed
1/2 oz fenugreek seed
----UNPARCHED----
1 oz cloves
1 oz cardamom
2 oz red chilles (hot ones)
2 oz cinnamon
1 oz mace
Directions: How to Cook Curry Powder (Sarojini Mudnani's #1)
Take the first four ingredients (those headed "To Parch") and roast in a moderate oven, or parch in a dry frying pan, until a rich aroma is given off, but taking care not to burn them. Allow to cool before mixing with the second batch of ingredients. Put the mixed cooled spices in a grinder (we use an old coffee grinder) and grind until finely powdered. Pass through a fine sieve, and if necessary re-grind. Store the mixed spices in a large jar with an airtight stopper. All spices keep best if stored in a cool dry dark place. Curry powder, if kept in an airtight jar, improves with moderate keeping (up to a year or so).
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