Curry Powder

[Guest guest]

There is nothing like homemade fresh curry powder, you

won't believe the flavor.

You can add more of less of ingredients too.

I hope you enjoy this recipe.

 

Mari

 

Curry Powder

 

3 tablespoons coriander seeds

2 teaspoons brown mustard seeds

2 teaspoons fenugreek seeds

2 teaspoons cumin seeds

1 teaspoon black peppercorns

6 whole cloves

8 to 12 dried red chilies, broken into pieces, seeds

discarded

2 tablespoons roasted chickpeas

2 tablespoons turmeric

 

In a dry fry pan over medium-high heat, combine the

coriander, mustard, fenugreek, cumin, peppercorns,

cloves and chilies. Dry-fry the spices, shaking the

pan constantly to prevent them from burning, until

they are fragrant, about 5 minutes. Transfer to a

small bowl, add the chickpeas and turmeric and let

cool.

When completely cool, transfer the spice mixture to a

mortar, blender or coffee grinder reserved solely for

spices and pound or process (in batches if necessary)

until finely powdered. Use immediately, or store in a

tightly sealed glass jar in a cool, dry place for up

to 3 months. Yields 1/2 cup.

 

 

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