Try this English Curry Powder recipe, or contribute your own.
Suggest a better descriptionIn a dry skillet, toast the coriander, cumin and fenugreek seeds, then grind them together in a spice mill. combine with remaining ingredients and mix well. This powder improves as it becomes better blended, the longer it is stored, It is best in about a month, but dont store it longer than 18 months. A World of Curries by Dave DeWitt and Arthur Pais ISBN 0-316-18224-9 pg 212
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Serving Size: 1 Serving (136g) | ||
Recipe Makes: 4 | ||
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Calories: 447 | ||
Calories from Fat: 138 (31%) | ||
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Amt Per Serving | % DV | |
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Total Fat 15.3g | 20 % | |
Saturated Fat 1.6g | 8 % | |
Monounsaturated Fat 6.9g | ||
Polyunsanturated Fat 4.2g | ||
Cholesterol 0mg | 0 % | |
Sodium 100.6mg | 3 % | |
Potassium 1855mg | 49 % | |
Total Carbohydrate 76.1g | 22 % | |
Dietary Fiber 31.4g | 126 % | |
Sugars, other 44.7g | ||
Protein 23.3g | 33 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 447
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