Classic Indian Curry Powder

Course : Curry
Serves: 1
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6 medium dried New Mexico chiles or
4 small hot dried red chiles such as piquins and stems -- seeds removed
1/4 cup cumin seeds
1/4 cup coriander seeds
2 tablespoons black peppercorns
1 tablespoon black mustard seeds
1 teaspoon cardamom seeds
1 teaspoon cloves
1 teaspoon fenugreek seeds
1 tablespoon turmeric
1 tablespoon dried powdered curry leaves

Preparation / Directions:

Preheat oven to 250F. Place the chiles, cumin, coriander, peppercorns, mustard seeds, cardamom, cloves, and fenugreek in a baking pan and place in the oven. roast for 15 minutes, taking care that none of the spices burn. Grind roasted spices in a spice mill to a fine powder. Mix the ground spices with the turmeric and curry leaves and seal in an airtight container. A World of Curries by Dave DeWitt and Arthur Pais

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