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Categories:
clove coriander seed fennel seed black mustard seeds fenugreek seeds black peppercorns red chilies cumin seeds ground cardamom ground turmeric ground ginger Curry
Viewed: 39 - Published at: 9 years agoIngredients
- 1 tablespoon clove
- 1/2 cup coriander seed
- 1 tablespoon fennel seed
- 1 tablespoon black mustard seeds
- 3 tablespoons fenugreek seeds
- 2 tablespoons black peppercorns
- 3 small dried hot red chilies, seeds and stems removed
- 3 tablespoons cumin seeds
- 1/4 cup ground cardamom
- 1/4 cup ground turmeric
- 1 tablespoon ground ginger
- 2 curry leaves, chopped into small pieces
Method
- Place all the whole seeds in a frying pan and dry roast for a minute or two, until they become pungent and release their fragrance. Place them in a food processor or coffee grinder and pulse until they are finely ground - or grind them with a pestle and mortar.
- Add the remaining ground spices, including the chillies and the curry leaves, to the roasted spices and mix well.
- Store in an airtight jar or tin for up to 6 months, in a dry, cool and dark place.
