Madras Curry Powder Recipe #174350
This is an Indian recipe, but embraced by South Africans where there is a large Indian population.
by Sharon123
20 min | 10 min prep
1/2 pound
- 8 tablespoons coriander seeds
- 6 tablespoons cumin seeds
- 1 tablespoon mustard seeds
- 1 tablespoon fennel seed
- 4 tablespoons ground cinnamon
- 8 tablespoons peppercorns
- 1 tablespoon ground nutmeg
- 1 tablespoon whole cloves
- 2 tablespoons ground cardamom
- 2 tablespoons turmeric
- 2 tablespoons ground ginger
- 1 tablespoon cayenne (or less if less heat is desired)
- In a dry skillet over very low heat, place the coriander, cumin, mustard and fennel seeds. Roast the seeds gently, shaking the pan occasionally, until they begin to pop. When about half the seeds have popped, add the cinnamon, peppercorns, nutmeg, cloves, cardamom, turmeric, ginger and cayenne.
- Continue to heat and stir gently until the mixture is quite hot but not burnt. Pour into a dry blender or food processor, or use a mortar and pestle. Grind into a fine powder. Pour into a clean, dry jar, seal, and let it cool before using.
|
© 2009 Recipezaar. All Rights Reserved. http://www.recipezaar.com |
|
Share your experience with others, and post your comments on the recipe. Type 174350 in the Search box at the top of Recipezaar, to get back to this recipe easily. Recipe Notes & Rating:
|
5 stars