Preparation:
Roast each of the spices separately in a dry skillet over low heat, stirring constantly, until they are lightly browned. Take care that they do not burn.
Grind the spices together in a food processor, blender or mortar and pestle until they form a fine powder. Store in a small airtight container.
Note: adjust the heat level by using piquin or Thai chilies for extra heat or New Mexico chilies for less heat.
A World of Curries by Dave DeWitt and Arthur Pais ISBN 0-316-18224-9 pg 148 |
