Spicy Hyderabad-Style Curry Powder

Recipe Ingredients

20		Green cardamom pods
2		Cinnamon sticks - broken into pieces
5		Bay leaves
1/2 teaspoon	2.5ml	Cloves
1/4 teaspoon	1.3ml	Grated nutmeg
2 tablespoons	30ml	Aniseed
1 teaspoon	5ml	Black peppercorns
5		Dried red chilies
10		Dried curry leaves
6 tablespoons	90ml	Coriander seeds
3 tablespoons	45ml	Cumin seeds
3 tablespoons	45ml	Turmeric
1 tablespoon	15ml	Fenugreek seeds
2 tablespoons	30ml	Black mustard seeds

Recipe Instructions

Roast spices in small, heavy saucepan over medium heat for 4-5 minutes, stirring constantly until they become a shade darker than their original color. Remove spices from pan and grind to a fine powder in a spice or coffee grinder. Store in an airtight container for up to 6 months.

Source:
Food and Wine Magazine November 94

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