Curry Powder No8 Ingredients
3/4 cup coriander seeds
3/4 cup mustard seeds
1/4 cup fennel seeds
2 tbsp celery seeds
2 tbsp ground mace
2 tbsp ground turmeric
1 1/2 tsp ground cloves
1 tbsp crushed red pepper flakes
1 1/2 tsp fresh ground black pepper
15 coins dried ginger
3 cloves dried garlic
Curry Powder No8 Directions
1. Position rack in lower third of the oven. Preheat to 300 deg.F
2. Combine coriander, mustard, cumin, fennel, celery, mace, turmeric
and cloves in 11 x 8 x 2 glass baking dish. Stir thoroughly
3. Bake in preheated oven for 30 minutes, stirring occasionally. Cool
completely.
4. Stir in the red peeper flakes, dried ginger and dried garlic.
5. Working in small batches, grind mixture finely in a spice mill,
coffee grinder, mini food processor, or blender (mixture ground in a
blender will not have as fine a texture). Divide evenly among jars.
Seal tightly. Keeps fresh for up to 6 months. Makes 5 4-ounce jars.
Serves: 5
A Curry Powder No8 Recipe from Recipes To Go
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Food Quotes:
Great eaters and great sleepers are incapable of anything else that is great.
Henry IV of France
Tarragon: Only the leaves are used of the tarragon plant which are available either fresh or dried. A favorite in French foods, tarragonÆs aromatic, licorice-like flavor makes a great addition to chicken, fish, eggs, butter, vinegars, and soups.
Large, naked raw carrots are acceptable as food only to those who lie in hutches eagerly awaiting Easter.
Fran Lebowitz
