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  • Serves: 1 Servings

Curry Powder (Sarojini Mudnani's #1)

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Category: Indian

 Ingredients List

  • ----------------------------------TO PARCH----------------------------------
  • 2 oz Cummin seed
  • 1 oz Black pepper
  • 6 oz Coriander seed
  • 1/2 oz Fenugreek seed


1 oz Cloves
1 oz Cardamom
2 oz Red chilles (hot ones)
2 oz Cinnamon
1 oz Mace

Take the first four ingredients (those headed "To Parch") and roast in a
moderate oven, or parch in a dry frying pan, until a rich aroma is given
off, but taking care not to burn them. Allow to cool before mixing with the
second batch of ingredients.
Put the mixed cooled spices in a grinder (we use an old coffee grinder)
and grind until finely powdered. Pass through a fine sieve, and if
necessary re-grind. Store the mixed spices in a large jar with an airtight
stopper. All spices keep best if stored in a cool dry dark place. Curry
powder, if kept in an airtight jar, improves with moderate keeping (up to a
year or so).

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