Madras Curry Powder (Indian Curry)

Recipe Ingredients

2		Dried red chiles
1 tablespoon	15ml	Coriander seeds
2 teaspoons	10ml	Cumin seeds
1 teaspoon	5ml	Mustard seeds
2 teaspoons	10ml	Black peppercorns
2		Fresh curry leaves
1/2 teaspoon	2.5ml	Ginger, ground
1 teaspoon	5ml	Turmeric, ground

Recipe Instructions

A fragrant, fairly hot curry powder, which is used to flavor lamb and pork dishes.

Remove the seeds from the chiles. Dry roast the whole spices until they darken. 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. in an airtight jar, the powder will keep for 3-4 months.

Source:
"The Complete Book of Spices" by Jill Norman

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