Yield: 1 servings
[edit] Ingredients
3 |
ounces Coriander seeds |
1 ½ |
ounces Cumin seeds |
¾ |
ounce Fennel seeds |
⅔ |
ounce Black mustard seeds |
⅓ |
ounce Dried red chillies (crushed) |
2 |
tablespoons Whole black peppercorns |
2 |
teaspoons Fenugreek seeds |
1 |
tablespoon Ground turmeric |
20 |
[edit] Preparation
Step 1 |
In a dry frying-pan, roast separately all ingredients, except the turmeric and curry leaves, until they smell fragrant. Grind all ingredients (except turmeric) to a fine powder in an electric blender. Mix in ground turmeric, bottle and store in a cool, dry place. |
Step 2 |
Use 1-2 tablespoons of powder to each 1 lb of main ingredient. |
[edit] Tools
[edit] About Madras Curry Powder
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