Island Curry Powder Recipe - Cooking Index
|2 teaspoons||10ml||Black mustard seeds|
|2 teaspoons||10ml||Cumin seeds|
|2 teaspoons||10ml||Black peppercorns|
|2 teaspoons||10ml||Anise seed|
|2 teaspoons||10ml||Fenugreek seeds|
|3 tablespoons||45ml||Coriander seeds|
|1/2 teaspoon||2.5ml||Ground cinnamon|
To make your own curry powder, you will need a small spice grinder, clean coffee grinder or mortar and pestle. heat a medium frying pan over medium-low heat and add the mustard seeds, cumin, peppercorns, anise, fenugreek and coriander. Shaking the pan, dry roast the spices until the mustard seeds turn gray and the spices become fragrant, about 5 minutes. Let cool, then grind to a fine powder.
Transfer to a small bowl and stir in the turmeric and cinnamon. Store tightly sealed in a dark place. It will keep for up to 6 months (or longer) and can be used like any other curry powder.
The Cuisines of Asia, by Jennifer Brennan
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