Curry powder

Curry powder

By
From
Encyclopedia of Food and Cookery

A simple recipe: use about 1 tablespoon for every 500 g meat, fish or poultry, substituting it for the spices or curry powder in a recipe.

Ingredients

Quantity Ingredient
4 tablespoons cardamom seeds
6 large cinnamon sticks
1 tablespoon cloves
1 1/2 tablespoons cumin seeds
large pinch ground mace
large pinch nutmeg

Method

  1. Grind all ingredients in a blender or coffee grinder. Pass mixture through a sieve and store in an airtight jar, preferably in the refrigerator. Will keep fresh and aromatic for 4–5 weeks.
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