Basic Curry Powder (Indian Curry)

Recipe Ingredients

6		Dried red chiles
25		Coriander seeds - (1 oz)
2 teaspoons	10ml	Cumin seeds
1/2 teaspoon	2.5ml	Mustard seeds
1 teaspoon	5ml	Black peppercorns
1 teaspoon	5ml	Fenugreek seeds
10		Fresh curry leaves
1/2 teaspoon	2.5ml	Ground ginger
1 tablespoon	15ml	Ground turmeric

Recipe Instructions

This medium-hot curry blend can be used in any dish that calls for curry powder.

Remove the seeds from the chiles. Dry roast the whole spices over a medium heat until they darken, stirring or shaking the pan frequently to prevent burning. Leave to cool, then grind to a powder. Dry roast the curry leaves in the pan for a few minutes, then grind and add them to the mixture with the ginger and turmeric, blending well.

* To make Aromatic Curry Powder, add 1 tsp. ground cinnamon and 1/4 tsp. ground cloves with the ginger and turmeric, and use only 2 or 3 chiles.

Source:
Jill Norman "The Complete Book of Spices", Viking Studio Books, 1991 - ISBN 0-670-83437-8 The book is lavishly illustrated with full color photographs of the herbs and spices- whole, mixed, ground.

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