Curry Powder - Jaffrey

Recipe Ingredients

2 tablespoons	30ml	Whole Coriander Seeds
1 tablespoon	15ml	Whole Cumin Seeds
2 teaspoons	10ml	Whole Peppercorns
1 1/2 teaspoons	7.5ml	Whole Brown Or Yellow Mustard Seeds
1 teaspoon	5ml	Whole Fenugreek Seeds
5		Whole Cloves
3		Dried Hot Red Chilies - Crumbled
1 1/2 teaspoons	7.5ml	Ground Turmeric

Recipe Instructions

Heat small, heavy skillet over medium-low heat. Add coriander, cumin, peppercorns, mustard seeds, fenugreek seeds, cloves and chilies. Stir until spices smell toasted and aromatic, about 5 minutes. (A few of the spices will darken a shade.) Add turmeric; stir 10 seconds.

Turn out onto clean plate to cool. Transfer spices to coffee or spice grinder, in batches if necessary; grind finely. Use immediately or store in air-tight container in cool, dry place for up to 2 months.

Source:
Adapted from "Madhur Jaffrey's World Vegetarian" cookbook

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.