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| Curry Powder (Sarojini Mudnani's #2) Recipe |
Category: Curries
Rating:
5.00
Servings: 1
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Ingredients
4 oz cloves
1 oz cinnamon
4 oz black pepper
1 oz mace
1 oz cardamom
4 oz cummin seed
1/2 oz dry bay leaves
Directions: How to Cook Curry Powder (Sarojini Mudnani's #2)
Mix these spices together, and roast in a moderate oven, or parch dry in a large frying pan. The spices should be heated until they give off a rich aroma, but not burnt. Grind thoroughly (we use an old coffee grinder) and pass through a fine sieve (regrinding if necessary). Keep in an airtight stoppered bottle in a dark cool place, where the curry powder will improve for a year or so.
This recipe will seem milder and more mellow than Sarojini Mudnani #1 curry powder to those not used to the heat of curries, though the use of coriander and fenugreek will give the first a distinctive flavour.
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Recent comments on this recipe:
 | | Roshan writes:
This is not the recipe of curry pwd it is garam masala recipe.
Posted on 22 Jul 2009, 12:04 ET
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