Curry Powder (Sarojini Mudnani's No2) Recipe
Recipe Ingredients
4 oz cloves
1 oz cinnamon
4 oz black pepper
1 oz mace
1 oz cardamom
4 oz cummin seed
1/2 oz dry bay leaves
Recipe Preparation
Mix these spices together, and roast in a moderate oven, or parch dry
in a large frying pan. The spices should be heated until they give
off a rich aroma, but not burnt. Grind thoroughly (we use an old
coffee grinder) and pass through a fine sieve (regrinding if
necessary). Keep in an airtight stoppered bottle in a dark cool
place, where the curry powder will improve for a year or so.
This recipe will seem milder and more mellow than Sarojini Mudnani No1
curry powder to those not used to the heat of curries, though the use
of coriander and fenugreek will give the first a distinctive flavour.
Servings: 1
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