Recipe - Basic Curry Powder (Indian Curry)

6 Dried red chilies
25 g (1 oz) coriander seeds
2 teaspoon Cumin seeds
One half teaspoon Mustard seeds
1 teaspoon Black peppercorns
1 teaspoon Fenugreek seeds
10 Fresh curry leaves
One half teaspoon Ground ginger
1 tablespoon Ground turmeric

This mediumhot curry blend can be used in any dish that calls for curry
powder.

Remove the seeds from the chilies. Dry roast the whole spices over a medium
heat until they darken, stirring or shaking the pan frequently to prevent
burning. 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.

* To make Aromatic Curry Powder, add 1 tsp ground cinnamon and One fourth tsp
ground cloves with the ginger and turmeric, and use only 2 or 3 chilies.

Source: Jill Norman "The Complete Book of Spices" Viking Studio Books, 1991
ISBN 0670834378 The book is lavishly illustrated with full color
photographs of the herbs and spices whole, mixed, ground.

Recipe by: Jill Norman * Web File 4/97 Posted to MCRecipe Digest V1 #615
by "Mary Spyridakis" MSpork@msn.com on May 16, 97