Jennifer Brennan's Curry Powder Blend

Recipe Ingredients

6 tablespoons	90ml	Coriander seeds
4 tablespoons	60ml	Cumin seeds
7		Dried chiles
3/4 tablespoon	11ml	Whole black peppercorns
3/4 tablespoon	11ml	Black mustard seeds
2 tablespoons	30ml	Ground turmeric
2 tablespoons	30ml	Ground fenugreek

Recipe Instructions

Preheat the oven to 300 degrees. Line a baking pan with foil and place the whole spices in separate heaps upon it (this is done so that you can remove the smaller spices as they are ready). Place the pan on the top shelf of the oven until the spices become aromatic and are slightly browned. Do not over-roast them. Place the roasted spices (in several batches) into the spice grinder, a blender or a mortar; grind or pound to a fine powder. Accumulate them in a storage jar. Add the pre-ground turmeric and fenugreek; cap the jar and shake until the spices are well mixed.

NOTES : Vary the individual quantities of the spices as you wish to make the blend to your own taste.

Source:
Curries and Bugles, Harper Collins

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