|
Ingredients
|
Quantity
|
|
Dried red chillies
|
2
|
|
Coriander seeds
|
1 tbsp
|
|
Cumin seeds
|
2 tsp
|
|
Mustard seeds
|
1 tsp
|
|
Black peppercorns
|
2 tsp
|
|
Fresh curry leaves
|
2
|
|
Ginger – ground
|
½ tsp
|
|
Turmeric - ground
|
1 tsp
|
A fragrant, fairly hot curry powder, which is used to flavor lamb
and pork dishes.
Remove the seeds from the chillies. Dry roast the whole spices
until they darken. Leave to cool, then grind to a powder. Dry roast the curry
leaves in the pan for a few minutes, then grind and add them to the mixture
with the ginger and turmeric, blending well. in an airtight jar, the powder
will keep for 3-4 months.
