Recipe - Madras Curry Powder (Indian Curry)

2 Dried red chilies
25 g (1 oz) coriander seeds
15 g (One half oz) cumin seeds
1 teaspoon Mustard seeds
15 g (One half oz) black peppercorns
2 Fresh curry leaves
One half teaspoon Ground ginger
1 teaspoon Ground turmeric

A fragrant, fairly hot curry powder, which is used to flavor lamb and pork
dishes.

Remove the seeds from the chilies. Dry roast the whole spices until they
darken. 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. in an airtight jar, the powder will
keep for 34 months.

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