Jennifer Brennan's Curry Powder Blend |
Course : Mixes
Source: Curries and Bugles, Harper Collins
Serves: 1 |
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Ingredients:
6 tablespoons coriander seeds |
4 tablespoons cumin seeds |
7 medium dried chiles |
3/4 tablespoon whole black peppercorns |
3/4 tablespoon black mustard seeds |
2 tablespoons ground turmeric |
2 tablespoons ground fenugreek |
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Preparation / Directions:
Preheat the oven to 300 degrees. Line a baking pan with foil and place the whole spices in separate heaps upon it (this is done so that you can remove the smaller spices as they are ready). Place the pan on the top shelf of the oven until the spices become aromatic and are slightly browned. Do not over-roast them. Place the roasted spices (in several batches) into the spice grinder, a blender or a mortar; grind or pound to a fine powder. Accumulate them in a storage jar. Add the pre-ground turmeric and fenugreek; cap the jar and shake until the spices are well mixed.
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