Recipe: A Fancy Curry Powder
Herbs and SpicesA FANCY CURRY POWDER
2 1/2 tsp fenugreek
1 tsp (about 20 pods) cardamom seeds (cracked with a cleaver to release seeds)
3 tbsp coriander seeds
1 tbsp cumin seeds
1 tbsp mustard seeds
6 whole cloves
1 thin (3-inch long) cinnamon stick broken into pieces
1/4 tsp ground mace
1/4 tsp grated nutmeg
1 big pinch ground cayenne pepper
2 tbsp ground turmeric
hot pepper, toasted and dried (to taste)
Preheat oven to 225 degree F.
In a small pan, combine fenugreek, cardamom, coriander, cumin and mustard seeds, cloves, and broken cinnamon stick.
Bake for 15 minutes, shaking the pan a few times. Let cool.
In bowl, combine the toasted spices with the mace, nutmeg, cayenne, turmeric and peppers. Place in a spice mill and grind to a powder.
Store in an airtight container.
Makes 1/2 cup of curry powder
Source: Chuck Ozburn in Pok, New York
2 1/2 tsp fenugreek
1 tsp (about 20 pods) cardamom seeds (cracked with a cleaver to release seeds)
3 tbsp coriander seeds
1 tbsp cumin seeds
1 tbsp mustard seeds
6 whole cloves
1 thin (3-inch long) cinnamon stick broken into pieces
1/4 tsp ground mace
1/4 tsp grated nutmeg
1 big pinch ground cayenne pepper
2 tbsp ground turmeric
hot pepper, toasted and dried (to taste)
Preheat oven to 225 degree F.
In a small pan, combine fenugreek, cardamom, coriander, cumin and mustard seeds, cloves, and broken cinnamon stick.
Bake for 15 minutes, shaking the pan a few times. Let cool.
In bowl, combine the toasted spices with the mace, nutmeg, cayenne, turmeric and peppers. Place in a spice mill and grind to a powder.
Store in an airtight container.
Makes 1/2 cup of curry powder
Source: Chuck Ozburn in Pok, New York
MsgID: 3111024
Shared by: Betsy at Recipelink.com
In reply to: Recipe: Letter P Recipes (52)
Board: Daily Recipe Swap at Recipelink.com
Shared by: Betsy at Recipelink.com
In reply to: Recipe: Letter P Recipes (52)
Board: Daily Recipe Swap at Recipelink.com
- Read Replies (54)
- Post Reply
- Post New
- Save to Recipe Box
ADVERTISEMENT
Random Recipes from:
Herbs and Spices
Herbs and Spices
- Poultry Seasoning Butter
- Taco Seasoning
- Herbs and Seasonings that Bring Out the Flavor of Vegetables
- Basic American Barbecue Dry Rub (Steven Raichlen)
- The Herbfarm Herbal Infusions for Desserts and Other Flavorings
- Adzika
- Outback Steak Seasonings (repost)
- Roasted Garlic Paste (mini food processor)
- Taco Johns potato ole seasoning
- Chef Andy's Mardi Gras Cajun Rub (no salt)
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg
Allowed file types: .gif .png .jpg .jpeg
POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
- Do not use the message boards for advertising or solicitation of our visitors.
- Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
- Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
- Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
- Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
- Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
- E-mail all site-related questions and comments to:help@recipelink.com
-
The message
boards are monitored and not all posts are accepted. We reserve the right to
modify, move, use or remove (or not remove) information posted at our discretion
and without prior notification or explanation. Failure to follow the guidelines
may result in loss of access. These guidelines are subject to change without
notice.
Not required, but a request:
Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!
Thank you for participating!
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
- Do not use the message boards for advertising or solicitation of our visitors.
- Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
- Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
- Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
- Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
- Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
- E-mail all site-related questions and comments to:help@recipelink.com
-
The message
boards are monitored and not all posts are accepted. We reserve the right to
modify, move, use or remove (or not remove) information posted at our discretion
and without prior notification or explanation. Failure to follow the guidelines
may result in loss of access. These guidelines are subject to change without
notice.
Not required, but a request:
Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!
Thank you for participating!