Ingredients Jump to Instructions ↓

  1. 6 dried New Mexico chiles or 4 small hot dried red chiles -- such as piquins and stems -- seeds removed

  2. 1/4 cup cumin seeds

  3. 1/4 cup coriander seeds

  4. 2 tablespoons black peppercorns

  5. 1 tablespoon black mustard seeds

  6. 1 teaspoon cardamom seeds

  7. 1 teaspoon cloves

  8. 1 teaspoon fenugreek seeds

  9. 1 tablespoon turmeric

  10. 1 tablespoon dried powdered curry leaves

Instructions Jump to Ingredients ↑

  1. Preparation : Preheat oven to 250F. Place the chiles, cumin, coriander, peppercorns, mustard seeds, cardamom, cloves, and fenugreek in a baking pan and place in the oven. roast for 15 minutes, taking care that none of the spices burn. Grind roasted spices in a spice mill to a fine powder. Mix the ground spices with the turmeric and curry leaves and seal in an airtight container. A World of Curries by Dave DeWitt and Arthur Pais


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