CURRY POWDER (about ½ cup)
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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.