Curry recipes

Nut Masala

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

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Ingredients:

2 tablespoons vegetable oil

1 tablespoon cumin seeds

1 tablespoon cardamom seeds

1 tablespoon poppy seeds

1 tablespoon black peppercorns

2 cloves garlic -- crushed

1 piece fresh ginger root -- (1 inch), grated

2 ounces blanched almonds -- (or), chopped

1/4 cup unsalted cashew nuts

1/4 cup boiling water

Preparation / Directions:

Heat oil in a heavy skillet, add spices and cook over medium heat 5 to 10 minutes, until golden brown, stirring constantly. Add garlic and gingerroot and cook 2 minutes more, then cool. Put spice mixture in a blender or food processor fitted with the metal blade. Add almonds or cashew nuts and water; grind to a smooth paste. Cover tightly and keep in a cool place for up to 1 month.

Nut Masala

Ingredients:

Preparation / Directions:

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