In a dry pan, gently fry, one at a time, the coriander, fennel, cumin, peppercorns, and the whole chiles. Fry the chiles until they are dark brown and crispy. Cool and break the chiles into pieces. Place the chiles, along with the seeds, in a spice or coffee grinder and process to a fine powder. Repeat with the cinnamon, cardamom, and cloves. Add the turmeric powder and mix well. Store the powder in airtight containers when it is completely cool. NOTES : Yield: 1 2/3 cups of curry powder. Recipe by: Tina Kanagaratnam Posted to MC-Recipe Digest V1 #1028 by Walt Gray
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (319g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 492 (48%)|
|Amt Per Serving||% DV|
|Total Fat 54.7g||73 %|
|Saturated Fat 3.4g||17 %|
|Monounsaturated Fat 38.4g|
|Polyunsanturated Fat 6.2g|
|Cholesterol 0mg||0 %|
|Sodium 202.7mg||7 %|
|Potassium 4630.6mg||122 %|
|Total Carbohydrate 172.1g||51 %|
|Dietary Fiber 112.2g||449 %|
|Sugars, other 59.9g|
|Protein 43.1g||62 %|
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: 1017
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!