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00This recipe and others can be found in the 12-part illustrated series "A World of Curries". You can read all about this unique Indian flavor here.
Ingredients
6 New Mexican red chiles, stems and seeds removed (or substitute 4 small, hot dried chiles, such as piquins)
1/4 cup cumin seeds
1/4 cup coriander seeds
2 tablespoons black peppercorns
1 tablespoon mustard seeds
1 teaspoon cardamom seeds
1 teaspoon whole cloves
1 teaspoon fenugreek seeds
1 tablespoon turmeric powder
1 tablespoon dried, powdered curry leaves
Instructions
Preheat the oven to 250 degrees.
Place the chiles, cumin, coriander, peppercorns, mustard, cardamom, cloves, and fenugreek on a baking pan and place in the oven. Roast for 15 minutes, taking care that none of the spices burn. Grind these spices in a spice mill to a fine powder in small batches.
Mix the ground spices with the turmeric and the curry leaves in a bowl and seal in an airtight jar.
| Servings |
| about 1 cup |
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This recipe and others can be found in the 12-part illustrated series "A World of Curries". You can read all about this unique Indian flavor here. Ingredients6 New Mexican red chiles, stems and seeds removed (or substitute 4 small, hot dried chiles, such as piquins)
InstructionsPreheat the oven to 250 degrees. Place the chiles, cumin, coriander, peppercorns, mustard, cardamom, cloves, and fenugreek on a baking pan and place in the oven. Roast for 15 minutes, taking care that none of the spices burn. Grind these spices in a spice mill to a fine powder in small batches. Mix the ground spices with the turmeric and the curry leaves in a bowl and seal in an airtight jar.
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