• 2servings

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Nutrition Info . . .


Ingredients Jump to Instructions ↓

  1. 1 tablespoon Cloves

  2. 2 tablespoons Black peppercorns

  3. 1/2 cup Coriander seeds

  4. 3 tablespoons Cumin seeds

  5. 1 tablespoon Fennel seeds

  6. 1 tablespoon Black mustard seeds

  7. 3 smalls Dried hot red chilies piquins or santakas seeds and stems removed

  8. 1/4 cup Ground cardamon

  9. 1/4 cup Turmeric

  10. 3 tablespoons Ground fenugreek

  11. 1 tablespoon Ground ginger

Instructions Jump to Ingredients ↑

  1. In a dry skillet, separately toast the cloves, peppercorns, coriander, cumin, fennel and mustard seeds over medium heat, taking care not to burn them. Combine the toasted ingredients and the chilies in a spice mill and grind to a fine powder. combine with the remaining ingredients and mix until a uniform color is achieved. Store in an airtight container. Makes a medium hot curry powder. A World of Curries by Dave DeWitt and Arthur Pais ISBN 0-316-18224-9 pg 179 Submitted By DIANE LAZARUS On 01-25-95


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