Classic Indian Curry Powder

Recipe Ingredients

6		Dried New Mexico chilies or - stems removed
4		Hot dried red chilies - such as piquins (small)
1/4 cup	27g / 1oz	Cumin seeds
1/4 cup	27g / 1oz	Coriander seeds
2 tablespoons	30ml	Black peppercorns
1 tablespoon	15ml	Black mustard seeds
1 teaspoon	5ml	Cardamom seeds
1 teaspoon	5ml	Cloves
1 teaspoon	5ml	Fenugreek seeds
1 tablespoon	15ml	Turmeric
1 tablespoon	15ml	Dried powdered curry leaves

Recipe Instructions

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

Source:
Adapted from Reed Hearon

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