Hurry Curry

Course : Curry
Serves: 2
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1/3 cup coriander seeds
1/4 cup cumin seeds
2 tablespoons black mustard seeds
2 tablespoons black peppercorns
2 tablespoons cloves
1 tablespoon fenugreek seeds
2 tablespoons ground cardamom
2 tablespoons ground cinnamon
2 tablespoons turmeric
1/2 cup cayenne pepper or -- other hot red chile ground

Preparation / Directions:

(Bafat - southwestern India) Dry the whole spices in the oven at 200øF for 15 minutes, taking care that they do not burn. Remove them from the oven, cool, and grind them together with the ground spices in a spice mill. Source: "A World of Curries" by Dave DeWitt and Arthur Pais

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