Madras curry powder
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | Dried red chilies | |
| 1 | ounce | Coriander seeds |
| ½ | ounce | Cumin seeds |
| 1 | teaspoon | Black mustard seeds |
| ½ | ounce | Black peppercorns |
| 2 | Curry leaves | |
| ½ | teaspoon | Ground ginger |
| 1 | teaspoon | Turmeric |
Directions
INDIAN
Seed the chilies. Dry roast the whole spices unti lthey darken. cool, then grind to a powder. Dry roast the curry leaves in the pan for a few minutes, then grind and add them to the mixture with the ging er and turmeric, blending well. Stored in an airtight container, it will keep for 3-4 months.
A fragrant, fairly hot blend used to flavor lamb and pork dishes.
The Complete Book of Spices by Jill Norman ISBN 0-140-23804-2 pg 108 Submitted By DIANE LAZARUS On 02-17-95
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