Curry Powderindian 4 oz cloves 1 oz cinnamon 4 oz black pepper 1 oz mace 1 oz cardamom 4 oz cummin seed 1/2 oz dry bay leaves Mix these spices together, and roast in a moderate oven, or parch dry in a large frying pan. The spices should be heated until they give off a rich aroma, but not burnt. Grind thoroughly (we use an old coffee grinder) and pass through a fine sieve (regrinding if necessary). Keep in an airtight stoppered bottle in a dark cool place, where the curry powder will improve for a year or so. This recipe will seem milder and more mellow than Sarojini Mudnani #1 curry powder to those not used to the heat of curries, though the use of coriander and fenugreek will give the first a distinctive flavour. |
