A fancy curry powder
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2½ | teaspoon | Fenugreek |
| 1 | teaspoon | (about 20 pods) cardamom |
| Seeds (cracked with a | ||
| Cleaver to release seeds) | ||
| 3 | tablespoons | Coriander seeds |
| 1 | tablespoon | Cumin seeds |
| 1 | tablespoon | Mustard seeds |
| 6 | Cloves, whole | |
| 1 | 3 in cinnamon stick, thin | |
| And broken into pieces | ||
| ¼ | teaspoon | Ground mace |
| ¼ | teaspoon | Nutmeg, grated |
| 1 | Big pinch cayenne | |
| 2 | tablespoons | Turmeric, ground |
| Hot pepper, toasted and | ||
| Dried (to taste) | ||
Directions
Preheat oven to 225 degree F.
In a small pan, combine fenugreek, cardamom, coriander, cumin and mustard seeds, cloves, and broken cinnamon stick. Bake for 15 minutes, shaking the pan a few times. Let cool.
In bowl, combine the toasted spices with the mace, nutmeg, cayenne, tumeric and peppers. Place in a spice mill and grind to a powder.
Store in an airtight container. Makes a ½ cup of curry powder.
Recipe: Chuck Ozburn in Pok, New York
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