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Classic Indian Curry Powder


Course : Mixes
Serves: 1
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Ingredients:


6 medium dried New Mexico chilies or -- stems removed

4 small hot dried red chilies -- such as piquins

1/4 cup cumin seeds

1/4 cup coriander seeds

2 tablespoons black peppercorns

1 tablespoon black mustard seeds

1 teaspoon cardamom seeds

1 teaspoon cloves

1 teaspoon fenugreek seeds

1 tablespoon turmeric

1 tablespoon dried powdered curry leaves
 

Preparation / Directions:


Preheat oven to 250F. Place the chilies, cumin, coriander, peppercorns, mustard seeds, cardamom, cloves, and fenugreek in a baking pan and place in the oven. Roast for 15 minutes, taking care that none of the spices burn. Grind roasted spices in a spice mill to a fine powder. Mix the ground spices with the turmeric and curry leaves and seal in an airtight container. A World of Curries by Dave DeWitt and Arthur Pais ISBN 0-316-18224-9 pg 73

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