Curry recipes

Course : Curry
Source: The Book of Curries and Indian Foods by Linda Fraser
Serves: 6

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Ingredients:

1 stick cinnamon -- (2 inch), crushed

1 tablespoon whole cloves

1 tablespoon black peppercorns

1 tablespoon grated nutmeg

2 ounces green cardamom seeds

Grind spices to a fine powder in a coffee grinder or with a pestle and mortar. Store in a small, airtight container for up to 2 months.