Madras Curry Powder (Indian Curry)

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Madras Curry Powder (Indian Curry)

 

2 dried red chilies

1 ounce coriander seed

1/2 ounce cumin seed

1 teaspoon mustard seed

1/2 ounce black peppercorns

2 fresh curry leaves

1/2 teaspoon ground ginger

1 teaspoon ground turmeric

 

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 3-4

months.