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Madras Curry Powder (Indian Curry) | |||||||||
Course : Indian Source: The Complete Book of Spices by Jill Norman Serves: 1 |
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Ingredients:
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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.
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