curry powder

Name: Curry Powder
Prep time: 10 min
Cook time: 15 min
Yield: 1
Cuisine: Indian
Ingredients: 2 tablespoon(s) whole coriander seeds; 1 tablespoon(s) whole cumin seed; 2 teaspoon(s) peppercorns; 1 1/2 teaspoon(s) whole mustard seeds (brown or yellow); 1 teaspoon(s) fenugreek seeds; 5 - whole cloves; 3 - dried hot red chilies, crumbled; 1 1/2 teaspoon(s) ground turmeric

3 Pinches

Vicki Butts (lazyme)

Grapeview, WA

Updated on Sep 17, 2016

From "Madhur Jaffrey's World Vegetarian" cookbook. I'm guessing at the yield since I've not made this yet.

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prep time 10 Min

cook time 15 Min

method Stove Top

yield 1 /4 cup

Ingredients

2 tablespoons whole coriander seeds
1 tablespoon whole cumin seed
2 teaspoons peppercorns
1 1/2 teaspoons whole mustard seeds (brown or yellow)
1 teaspoon fenugreek seeds
5 - whole cloves
3 - dried hot red chilies, crumbled
1 1/2 teaspoons ground turmeric

How To Make curry powder

Step 1

Heat small, heavy skillet over medium-low heat.

Step 2

Add coriander, cumin, peppercorns, mustard seeds, fenugreek seeds, cloves and chilies.
Step 3

Stir until spices smell toasted and aromatic, about 5 minutes. (A few of the spices will darken a shade.)
Step 4

Add turmeric; stir 10 seconds.
Step 5

Turn out onto clean plate to cool.
Step 6

Transfer spices to coffee or spice grinder, in batches if necessary; grind finely.
Step 7

Use immediately or store in air-tight container in cool, dry place for up to 2 months.
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