 |
Ingredients |
 |
|
| |
2 1/2 ts |
Fenugreek |
|
| |
1 ts |
(about 20 pods) cardamom seeds (cracked with a cleaver to release seeds) |
|
| |
3 tb |
Coriander seeds |
|
| |
1 tb |
Cumin seeds |
|
| |
1 tb |
Mustard seeds |
|
| |
6 |
Cloves, whole |
|
| |
1 |
3 in cinnamon stick, thin and broken into pieces |
|
| |
1/4 ts |
Ground mace |
|
| |
1/4 ts |
Nutmeg, grated |
|
| |
1 |
Big pinch cayenne |
|
| |
2 tb |
Turmeric, ground |
|
| |
|
Hot pepper, toasted and dried (to taste) |
|
|
|
|
|
Instructions |
|
|
|
|
|
| |
1.
|
Preheat oven to 225 degree F.
|
|
| |
2.
|
In a small pan, combine fenugreek, cardamom, coriander, cumin and mustard seeds, cloves, and broken cinnamon stick. Bake for 15 minutes, shaking the pan a few times. Let cool.
|
|
| |
3.
|
In bowl, combine the toasted spices with the mace, nutmeg, cayenne, turmeric and peppers. Place in a spice mill and grind to a powder. Store in an airtight container. Makes a 1/2 cup of curry powder.
|
|
| |
|
Recipe: Chuck Ozburn in Pok, New York
|
|
| |
|
|
|
|
|
