Hurry Curry Powder

Recipe Ingredients

1/3 cup	36g / 1.3oz	Coriander seeds
1/4 cup	27g / 1oz	Cumin seeds
2 tablespoons	30ml	Black mustard seeds
2 tablespoons	30ml	Black peppercorns
2 tablespoons	30ml	Cloves
1 tablespoon	15ml	Fenugreek seeds
2 tablespoons	30ml	Ground cardamom
2 tablespoons	30ml	Ground cinnamon
2 tablespoons	30ml	Turmeric
1/2 cup	118ml	Cayenne pepper or - other hot red chile
		Ground

Recipe Instructions

(Bafat - southwestern India) Dry the whole spices in the oven at 200F for 15 minutes, taking care that they do not burn.

Remove them from the oven, cool, and grind them together with the ground spices in a spice mill.

Source:
A World of Curries by Dave DeWitt and Arthur Pais ISBN 0-316-18224-9 pg 40

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