Madras Curry Powder (Indian Curry)

Course : Curry
Serves: 1
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2 medium dried red chiles
1 tablespoon coriander seeds
2 teaspoons cumin seeds
1 teaspoon mustard seeds
2 teaspoons black peppercorns
2 medium fresh curry leaves
1/2 teaspoon ginger, ground
1 teaspoon turmeric, ground

Preparation / Directions:

A fragrant, fairly hot curry powder, which is used to flavor lamb and pork dishes. Remove the seeds from the chiles. 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. Source: "The Complete Book of Spices" by Jill Norman

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