Category: Curries
Rating:
3.40
Servings: 1
Ingredients
3 small dried chilies (to make 1 ts ground; )
1 1/2 cinnamon stick
4 1/2 tablespoon whole coriander seeds
1 whole cumin seeds
1 1/2 whole fennel seeds
2/3 whole fenugreek seeds
1/2 garlic powder or granules
2 kokum skins (avail. at east indian; grocers)
2 curry leaves, crushed
2 2/3 ground tumeric
Directions: How to Cook Bombay (Mild) Curry Mixture
Lightly roast together the first six ingredients; then grind and mix with the garlic and the tumeric. Use according to recipe instructions adding the kokum skins and the crushed curry leaves directly to the pot, removing the kokum skins before serving.
Related recipes:
Madras Curry Powder
Mild Curry Base
Madras (Hot) Curry Mixture
Cabbage, Carrot And Onion Curry
South: Mangalore Pineapple Curry (Mangai Kari