Curry Powder (Sarojini Mudnani's No1) Ingredients
TO PARCH
2 oz cummin seed
1 oz black pepper
6 oz coriander seed
1/2 oz fenugreek seed
UNPARCHED
1 oz cloves
1 oz cardamom
2 oz red chilles (hot ones)
2 oz cinnamon
1 oz mace
Curry Powder (Sarojini Mudnani's No1) Directions
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).
Serves: 1
Curry Powder (Sarojini Mudnani's No1) Recipe
<= Previous Recipe -||- Next Recipe =>
Food Quotes:
There is a lot more juice in grapefruit than meets the eye.
Author Unknown
