• 2servings

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Nutrition Info . . .


Ingredients Jump to Instructions ↓

  1. 1 tablespoon 15ml Cloves

  2. 2 tablespoons 30ml Black peppercorns

  3. 1/2 cup 55g / 1.9oz Coriander seeds

  4. 3 tablespoons 45ml Cumin seeds

  5. 1 tablespoon 15ml Fennel seeds

  6. 1 tablespoon 15ml Black mustard seeds

  7. 3 tablespoons 45ml Dried hot red chilies - piquins or santakas (small)

  8. And stems removed

  9. 1/4 cup 59ml Ground cardamom

  10. 1/4 cup 59ml Turmeric

  11. 3 tablespoons 45ml Ground fenugreek

  12. 1 tablespoon 15ml 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.

  2. 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.

  3. A World of Curries by Dave DeWitt and Arthur Pais ISBN 0-316-18224-9 pg 179


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