Curry Powder

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Curry Powder

 

Recipe By : Beans Greens and Sweet Georgia Peaches by Damon Lee Fowler

Serving Size : 1 Preparation Time :0:00

Categories : Sda-Veg-Recipes2 (AT) Egroups (DOT) Com Vegan

 

Amount Measure Ingredient -- Preparation Method

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2 tablespoons whole allspice

2 tablespoons whole coriander

2 tablespoons powdered dried ginger

2 tablespoons whole white mustard seeds

2 tablespoons whole black peppercorns

2 tablespoons whole turmeric (or powdered turmeric)

1 tablespoon whole cumin seed

1 tablespoon whole cardamom

1 tablespoon whole fenugreek seeds

 

1. Grind the spices to a powder in a blender until they are finely ground

and well blended, or in batches in a spice mill, combine them in a pint jar,

and shake until they are evenly blended.

 

2. Spoon the powder into small containers (1/2-pint or 1/4-pint canning jars

or small spice jars), seal tightly, and store away from light, heat, and

air.

 

Makes about 1 cup

 

 

 

 

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NOTES : Seafood Boiling Spice: This blend is so called because it is most

often used to flavor the boiling liquid for crab, shrimp, or crawfish, or

that wonderful one-pot feast-the Low country boil. However, this blend need

not be limited to the boiling pot, nor to seafood. It's also frequently used

to flavor stews, baked fish, deviled crab, and casserole baked dishes. Good

commercial boiling-spice blends are widely available in the South

Zatarain's, Old Bay, McCormick's, and Savannah Spice Company are all good

commercial blends. Even so, making your own boiling spice has distinct

advantages. Not only will it be fresher and more flavorful, but you can

tailor it to suit your and your family's individual tastes.

 

This is not, by any stretch of the imagination, a Far Eastern blend, but a

Southern adaptation, based on the traditional curries from early Southern

and English cookbooks. Make curry powder in small quantities, since the

spices don't hold their flavor once they are ground.