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Madras Curry Powder (Indian Curry)
Madras Curry Powder (Indian Curry)
- Recipe Submitted by ADMIN on 09/26/2007
Category: Indian
Ingredients List
- 2 Dried red chilies
- 25 g (1 oz) coriander seeds
- 15 g (1/2 oz) cumin seeds
- 1 ts Mustard seeds
- 15 g (1/2 oz) black peppercorns
- 2 Fresh curry leaves
- 1/2 ts Ground ginger
- 1 ts Ground turmeric
Directions
A fragrant, fairly hot curry powder, which is used to flavor lamb and pork
dishes.
Remove the seeds from the chilies. Dry roast the whole spices until they
darken. Leave to cool, then grind to a powder. Dry roast the curry leaves
in the pan for a few minutes, then grind and add them to the mixture with
the ginger and turmeric, blending well. in an airtight jar, the powder will
keep for 3-4 months.
dishes.
Remove the seeds from the chilies. Dry roast the whole spices until they
darken. Leave to cool, then grind to a powder. Dry roast the curry leaves
in the pan for a few minutes, then grind and add them to the mixture with
the ginger and turmeric, blending well. in an airtight jar, the powder will
keep for 3-4 months.
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