Curry powder iii

1 servings

Ingredients

Quantity Ingredient
\"Although purists are correct in saying that there is no such thing as a
Standardized curry powder in Indian cuisine, there are several good mixtures
Of spices sold outside India as \"curry powder.\" This is one version of such

Directions

seasoning. It is obviously fresher and, by intention, more delicate than any store-bought version. Make a small amount and adjust it to your taste. If you prefer a hot curry powder, add as many tiny dried hot peppers as you like to the pan with the whole spices to be toasted (first removing all their seeds), then grind them with the other spices. "Don't make a very large amount of curry powder at once, as the spice flavors tend to fade or become acrid if kept too long." Makes ½ c Optional, although recommended: 2½ ts fenugreek 20 med cardamom pods, or enough to produce 1 ts seeds (smack the pods with a meat pounder or flat side of a cleaver to crack them and release the seeds) 3 Tbs coriander seeds 1 Tb cumin seeds 1 Tb mustard seeds 6 whole cloves 1 thin cinnamon stick (2 to 3" long), broken into pieces ¼ ts ground mace ¼ ts grated nutmeg big pinch cayenne pepper 2 Tbs ground tumeric Optional: Toasted dried hot red peppers (see note above) or more cayenne to taste Preheat oven to 225F. Combine the fenugreek, cardamom, coriander, cumin, and mustard seeds, cloves, and broken cinnamon in a small pan and bake for 15 min, shaking the pan a few times. Let cool. Combine the toasted spices with the mace, nutmeg, cayenne, tumeric, and optional toasted peppers in a spice mill and grind to a powder. Store airtight. From "Better Than Store-Bought" by Hellen Witty and Elizabeth Colchie.

TO ALL Submitted By CHRIS BRADLEY SUBJ INDIAN SPICES & RECIPES On 07-11-95

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