Mild Curry Powder
Mild Curry Powder recipe
Yield
36 servingsPrep
20 minCook
20 minReady
40 minLow Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | ounces |
cloves
|
|
| 1 | ounce |
cinnamon
|
|
| 4 | ounces |
black pepper
|
|
| 1 | ounce |
mace
|
|
| 1 | ounce |
cardamom seeds
|
|
| 4 | ounces |
cumin seeds
|
|
| ½ | ounce |
bay leaves
dry |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 115.6 | ml/g |
cloves
|
|
| 28.9 | ml/g |
cinnamon
|
|
| 115.6 | ml/g |
black pepper
|
|
| 28.9 | ml/g |
mace
|
|
| 28.9 | ml/g |
cardamom seeds
|
|
| 115.6 | ml/g |
cumin seeds
|
|
| 14.5 | ml/g |
bay leaves
dry |
|
Directions
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.
