Category : Curry

Yield: 1 Servings

Ingredients (Help):
2 1/2 ts Fenugreek
1 ts (about 20 pods) cardamom
Seeds (cracked with a
Cleaver to release seeds)
3 tb Coriander seeds
1 tb Cumin seeds
1 tb Mustard seeds
6 Cloves, whole
1 3 in cinnamon stick, thin
And broken into pieces
1/4 ts Ground mace
1/4 ts Nutmeg, grated
1 Big pinch cayenne
2 tb Turmeric, ground
Hot pepper, toasted and
Dried (to taste)

Preheat oven to 225 degree F.

In a small pan, combine fenugreek, cardamom, coriander, cumin and
mustard seeds, cloves, and broken cinnamon stick. Bake for 15
minutes, shaking the pan a few times. Let cool.

In bowl, combine the toasted spices with the mace, nutmeg, cayenne,
tumeric and peppers. Place in a spice mill and grind to a powder.
Store in an airtight container. Makes a 1/2 cup of curry powder.

Recipe: Chuck Ozburn in Pok, New York

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