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Suggest a better descriptionToast the cardamon, cumin, coriander, cinnamon, peppercorns, and fenugreek seeds in a hot skillet, shaking constantly, for a couple of minutes, until they start to toast and gain aroma. Grind to a fine powder. Combine the onion, garlic, and ? cup of the water in a food processor or blender and puree until smooth. Add the roasted spice powder, chilies, cayenne, paprika, ginger, allspice, nutmeg, and cloves, and continue to blend. Slowly add the remaining ? cup water, wine, and oil, and blend until smooth. Serve sparingly as a condiment with grilled beef and poultry or add to soups and stews. Will keep for a couple of months, refrigerated. A World of Curries by Dave DeWitt and Arthur Pais ISBN 0-316-18224-9 pg 181 Posted to MC-Recipe Digest by Nancy Berry
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Serving Size: 1 Serving (290g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 567 | ||
Calories from Fat: 364 (64%) | ||
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Amt Per Serving | % DV | |
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Total Fat 40.4g | 54 % | |
Saturated Fat 4.3g | 22 % | |
Monounsaturated Fat 19.5g | ||
Polyunsanturated Fat 14.2g | ||
Cholesterol 0mg | 0 % | |
Sodium 42.3mg | 1 % | |
Potassium 1907.6mg | 50 % | |
Total Carbohydrate 54.7g | 16 % | |
Dietary Fiber 27.5g | 110 % | |
Sugars, other 27.2g | ||
Protein 12.7g | 18 % | |
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: 567
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