I sort of promised you this recipe so here it is. It's from the CIA's book, "The Professional Chef".
Makes about 1 ounce
3/4 0z cumin seeds
1/3 oz coriander seeds
1 tsp whole mustard seeds
4 small dried red chilies, or to taste
1 tbsp ground cinnamon
1/4 oz ground turmeric
1 tbsp ground ginger
Combine all the seeds and chilies. Roast in a 350ºF oven for 5 minutes. Remove and cool slightly. Split the chilies and remove the seeds.
Grind the whole spices, ground spices, and chilies in a spice mill or with a mortar and pestle until evenly blended.
NOTE
Add paprika, cloves, or fresh curry leaves to the blend if desired.
MY NOTE
An old coffee grinder like this one really comes in handy when grinding whole spices. They are very fast and efficient for the task.
Tuesday, April 17
Apr: Curry Powder
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3 comments:
Thanks for posting this recipe! We have been looking for a good curry powder recipe.
Do you use curry leaves when you make it?
Good to see you blogging again!
Actually, Ive never made this before. But I want to sometime! I really do. And, when I make it the first time, I probably won't include the leaves.
This recipe comes form a great source, so I'm sure it's good.
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