Bombay (Mild) Curry Mixture
33
33
Ingredients
| 3 | small |
hot chili peppers
dried, to make 1 teaspoon |
* |
| 1 ½ | each |
cinnamon sticks
|
* |
| 4 ½ | tablespoons |
coriander seeds
whole |
|
| 1 | x |
cumin seeds
|
* |
| 1 ½ | Whole |
fennel seeds
|
* |
| ⅔ | Whole |
fenugreek seeds
|
* |
| ½ | cloves |
garlic
peeled and minced |
|
| 2 | each |
kokun skins
avail. at east indian grocers |
* |
| 2 | each |
curry leaves
crushed |
* |
| 2 ⅔ | x |
turmeric
ground |
* |
Directions
Lightly roast together the first six ingredients; then grind and mix with the garlic and the tumeric.
Use according to recipe instructions adding the kokum skins and the crushed curry leaves directly to the pot, removing the kokum skins before serving.
