Fancy Curry Powder
indian, sauce
2 1/2 teaspoon fenugreek
1 teaspoon (about 20 pods) cardamom
1 seeds (cracked with a
1 cleaver to release seeds)
3 tablespoon coriander seeds
1 tablespoon cumin seeds
1 tablespoon mustard seeds
6 cloves, whole
1 3 in cinnamon stick, thin
1 and broken into pieces
1/4 teaspoon ground mace
1/4 teaspoon nutmeg, grated
1 big pinch cayenne
2 tablespoon turmeric, ground
1 hot pepper, toasted and
1 dried (to taste)
Preheat oven to 225 degree F.
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.
In bowl, combine the toasted spices with the mace, nutmeg, cayenne, tumeric 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
Posted By ehunt@bsc835.bsc.edu On rec.food.recipes or rec.food.cooking
Yield: 1 servings