Curry Powder #7
condiment, indian, spice
3 tablespoon coriander seeds
2 tablespoon cumin seeds
2 tablespoon tumeric
1 tablespoon mustard seeds
2 1/2 teaspoon fennel seeds
8 pods cardamon seeds
8 cloves
1 1/2 teaspoon ground ginger
1 1/2 teaspoon black peppercorns
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon cayenne
In a bowl, combine all the ingredients. Spread mixture out on a jelly roll pan and toast in a preheated 250 degree F oven for 20 minutes.
Let cool to room temperature. Pulverize the spice mixture in batches with an electric spice or coffee grinder and strain it through a sieve into a bowl. The curry powder will keep six months in a tightly sealed jar in a cool dark place. Use to season soups and stews. Makes about 1/2 cups.
Recipe: Chuck Ozburn in Pok, New York
Yield: 1 servings