Recipe - Curry Blend

1 tablespoon Mustard seeds
2 tablespoon Cumin seeds
3 tablespoon Coriander seeds
1 teaspoon Fenugreek seeds
20 Green cardamom pods, seeds
from
1 2inch cinnamon stick,
broken into pieces
20 Fresh kari leaves (available
at Indian markets)
1 teaspoon Cayenne
One half teaspoon Turmeric

fenugreek is celeryish in flavor and used in many African cuisines and is
also used in curries. Here's a curry blend that I like (from the San
Francisco Chronicle):

Combine all seeds, cinnamon and kari leaves in a heavy 12inch frying pan.
Dryroast over medium heat until the mixture is aromatic and the seeds
become reddishbrown, about 5 mins, shaking the pan frequently. Cool
slightly. Transfer to a grinder and grind to a fine powder. Stir in cayenne
and turmeric. Store in an airtight glass jar. Will keep up to 3 months at
cool room temperature, or up to 6 months in the refrigerator. Yields 2/3
cup.

Posted to EATL Digest 15 Feb 97 by Pam Seay pseay@STUDENTS.WISC.EDU on
Feb 16, 1997.