Ingredients
- 8 pods cardamon seeds
- 2 tumeric
- 3 tb coriander seeds
- 1 tb mustard seeds
- 2 tb cumin seeds
- 2 1/2 ts fennel seeds
- 1 1/2 ts black peppercorns
- 1 1/2 ts ginger (ground)
- 1/4 ts nutmeg (freshly grated)
- 1/4 ts cayenne
In a bowl, combine all the ingredients. Spread mixture out on a jelly roll pan and toast in a preheated 250 degree F oven for 20 minutes. Let cool to room temperature. Pulverize the spice mixture in batches with an electric spice or coffee grinder and strain it through a sieve into a bowl. The curry powder will keep six months in a tightly sealed jar in a cool dark place. Use to season soups and stews. Makes about 1/2 cups. Recipe: Chuck Ozburn in Pok, New York
