English Curry Powder

Recipe Ingredients

1 1/4 cups	137g / 4.8oz	Coriander seeds
2/3 cup	73g / 2.6oz	Cumin seeds
1/3 cup	36g / 1.3oz	Fenugreek seeds
1/2 cup	31g / 1.1oz	Besan (gram flour)
1/2 cup	118ml	Garlic powder
1/3 cup	78ml	Paprika
1/3 cup	78ml	Turmeric
1/3 cup	78ml	Garam masala
1 teaspoon	5ml	Dried powdered curry leaves
1 teaspoon	5ml	Asafetida
1 teaspoon	5ml	Ground ginger
1 teaspoon	5ml	Red chile powder - such as New Mexican
1 teaspoon	5ml	Dry mustard
1 teaspoon	5ml	Black pepper - freshly ground

Recipe Instructions

In a dry skillet, toast the coriander, cumin and fenugreek seeds, then grind them together in a spice mill. combine with remaining ingredients and mix well.

This powder improves as it becomes better blended, the longer it is stored, It is best in about a month, but don't store it longer than 18 months.

Source:
A World of Curries by Dave DeWitt and Arthur Pais ISBN 0-316-18224-9 pg 212

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