CURRY POWDER (about ½ cup)


3 tablespoons coriander seeds

2 tablespoons cumin seed

2 tablespoons turmeric

1 tablespoon mustard seeds

2-½ teaspoons fennel seeds

the seeds from 8 cardamom pods

8 cloves

1-½ teaspoons ground ginger

1-½ teaspoons black peppercorns

¼ teaspoon freshly grated nutmeg

¼ teaspoon cayenne

1. In a jelly-roll pan combine the coriander seeds, cumin seed, turmeric, mustard seeds, fennel seeds, cardamom seeds, cloves, ginger, black peppercorns, nutmeg, cayenne. Toast the mixture in a preheated 250* oven for 20 minutes and let cool to room temperature.

2. In an electric spice or coffee grinder pulverize the spice mixture in batches and strain it through a sieve into a bowl. The curry powder keeps in a tightly sealed jar in a cool dark place for up to 6 months. Use to season soups and stews.

from The Best of Gourmet, 1989

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