Basic Curry Powder (Indian Curry)

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1/2 ts Ground ginger
25 g coriander seeds; (1 oz)
6 Dried red chilies
2 ts Cumin seeds
10 Fresh curry leaves
1 ts Black peppercorns
1 tb Ground turmeric
1/2 ts Mustard seeds
1 ts Fenugreek seeds

Original recipe makes 1



This medium-hot curry blend can be used in any dish that calls for curry powder. Remove the seeds from the chilies. 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 chilies. 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. Recipe by: Jill Norman * Web File 4/97 Posted to MC-Recipe Digest V1 #615 by "Mary Spyridakis" on May 16, 97

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