Curry Powder (Sarojini Mudnani's #2)
indian, mix
4 oz cloves
1 oz cinnamon
4 oz black pepper
1 oz mace
1 oz cardamom
4 oz cummin seed
1/2 oz dry bay leaves
Mix these spices together, and roast in a moderate oven, or parch dry in a large frying pan. The spices should be heated until they give off a rich aroma, but not burnt. Grind thoroughly (we use an old coffee grinder) and pass through a fine sieve (regrinding if necessary). Keep in an airtight stoppered bottle in a dark cool place, where the curry powder will improve for a year or so.
This recipe will seem milder and more mellow than Sarojini Mudnani #1 curry powder to those not used to the heat of curries, though the use of coriander and fenugreek will give the first a distinctive flavour.
Yield: 1 servings