Mild Curry Powder

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.