Basic Curry Powder (Indian Curry)

Course : Indian
Serves: 1
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6 medium dried red chiles
25 grams coriander seeds -- (1 oz)
2 teaspoons cumin seeds
1/2 teaspoon mustard seeds
1 teaspoon black peppercorns
1 teaspoon fenugreek seeds
10 pieces fresh curry leaves
1/2 teaspoon ground ginger
1 tablespoon ground turmeric

Preparation / Directions:

This medium-hot curry blend can be used in any dish that calls for curry powder. Remove the seeds from the chiles. Dry roast the whole spices over a medium heat until they darken, stirring or shaking the pan frequently to prevent burning. 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. * To make Aromatic Curry Powder, add 1 tsp. ground cinnamon and 1/4 tsp. ground cloves with the ginger and turmeric, and use only 2 or 3 chiles. Source: Jill Norman "The Complete Book of Spices", Viking Studio Books, 1991 - ISBN 0-670-83437-8 The book is lavishly illustrated with full color photographs of the herbs and spices- whole, mixed, ground.

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