Spicy Hyderabad-Style Curry Powder Recipe - Cooking Index
Spicy Hyderabad-Style Curry Powder Recipe - Cooking Index
| 20 | Green cardamom pods | |
| 2 | Cinnamon sticks - broken into pieces | |
| 5 | Bay leaves | |
| 1/2 teaspoon | Cloves | |
| 1/4 teaspoon | Grated nutmeg | |
| 2 tablespoons | Aniseed | |
| 1 teaspoon | Black peppercorns | |
| 5 | Dried red chilies | |
| 10 | Dried curry leaves | |
| 6 tablespoons | Coriander seeds | |
| 3 tablespoons | Cumin seeds | |
| 3 tablespoons | Turmeric | |
| 1 tablespoon | Fenugreek seeds | |
| 2 tablespoons | Black mustard seeds |
Roast spices in small, heavy saucepan over medium heat for 4-5 minutes, stirring constantly until they become a shade darker than their original color. Remove spices from pan and grind to a fine powder in a spice or coffee grinder. Store in an airtight container for up to 6 months.
Source:
Food and Wine Magazine November 94
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