 |
Prep Time: 5 Minutes Cook Time: 5 Minutes |
Ready In: 10 Minutes Servings: 6 |
|
This mixture is from the late and very missed Barbara Tropp. This is the curry powder I use for everything from curried tuna-fish sandwiches to Indian curries. Very easy, and the difference in flavor that it has from store-bought is miles... Ingredients:
1 tablespoon coriander seed |
1 1/2 teaspoons cardamom seeds |
1 1/2 teaspoons cumin seeds |
1 1/2 teaspoons yellow mustard seeds |
1 teaspoon fenugreek seeds |
1/2 teaspoon whole cloves |
3/4 inch of a cinnamon stick |
1/4 teaspoon black peppercorns |
1/2 teaspoon cayenne |
1 1/2 teaspoons ground ginger |
3 1/2 teaspoons turmeric |
Directions:
1. Mix the whole spices and toast in a small dry skillet over low heat, stirring, shaking, and adjusting the heat so that the spices toast without scorching.
2. Stir until the spices are very fragrant and the fenugreek seeds and lighter colored spices are lightly browned, about 4-5 minutes.
3. Stir in the ground spices.
4. Transfer to a clean coffee grinder and grind the mixture very fine.
5. Store in a tightly lidded jar.
|
|