English curry powder

4 cups

Ingredients

Quantity Ingredient
1¼ cup Coriander seeds
⅔ cup Cumin seeds
⅓ cup Fenugreek seeds
½ cup Besan (gram flour)
½ cup Garlic powder
⅓ cup Paprika
⅓ cup Turmeric
⅓ cup Garam masala
1 teaspoon Dried powdered curry leaves
1 teaspoon Asafoetida
1 teaspoon Ground ginger
1 teaspoon Red chile powder such as New Mexican
1 teaspoon Dry mustard
1 teaspoon Black pepper freshly ground

Directions

In a dry skillet, toast the coriander, cumin and fenugreek seeds, then grind them together in a spice mill. combine with remaining ingredients and mix well.

This powder improves as it becomes better blended, the longer it is stored, It is best in about a month, but don't store it longer than 18 months.

A World of Curries by Dave DeWitt and Arthur Pais ISBN 0-316-18224-9 pg 212 Submitted By DIANE LAZARUS On 01-25-95

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