Basic Curry Powder (Indian Curry) Recipe - Cooking Index
Basic Curry Powder (Indian Curry) Recipe - Cooking Index
| 6 | Dried red chiles | |
| 25 x | Coriander seeds - (1 oz) | |
| 2 teaspoons | Cumin seeds | |
| 1/2 teaspoon | Mustard seeds | |
| 1 teaspoon | Black peppercorns | |
| 1 teaspoon | Fenugreek seeds | |
| 10 | Fresh curry leaves | |
| 1/2 teaspoon | Ground ginger | |
| 1 tablespoon | Ground turmeric |
This medium-hot curry blend can be used in any dish that calls for curry powder.
Remove the seeds from the chiles. Dry roast the whole spices over a medium heat until they darken, stirring or shaking the pan frequently to prevent burning. Leave to 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 ginger and turmeric, blending well.
* To make Aromatic Curry Powder, add 1 tsp. ground cinnamon and 1/4 tsp. ground cloves with the ginger and turmeric, and use only 2 or 3 chiles.
Source:
Jill Norman "The Complete Book of Spices", Viking Studio Books, 1991 - ISBN 0-670-83437-8 The book is lavishly illustrated with full color photographs of the herbs and spices- whole, mixed, ground.
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