Curry powder #3

1 servings

Ingredients

Quantity Ingredient
3 tablespoons Coriander seeds
2 tablespoons Cumin seeds
2 tablespoons Tumeric
1 tablespoon Mustard seeds
2½ teaspoon Fennel seeds
8 Pods cardamon seeds
8 Cloves
1½ teaspoon Ground ginger
1½ teaspoon Black peppercorns
¼ teaspoon Freshly grated nutmeg
¼ teaspoon Cayenne

Directions

In a bowl, combine all the ingredients. Spread mixture out on a jelly roll pan and toast in a preheated 250 degree F oven for 20 minutes.

Let cool to room temperature. Pulverize the spice mixture in batches with an electric spice or coffee grinder and strain it through a sieve into a bowl. The curry powder will keep six months in a tightly sealed jar in a cool dark place. Use to season soups and stews. Makes about ½ cups.

Recipe: Chuck Ozburn in Pok, New York

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