Curry Powder (Sarojini Mudnani's No1) Recipe


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Curry Powder (Sarojini Mudnani's No1) Recipe from the Recipes 4U Collection

 

Curry Powder (Sarojini Mudnani's No1) Recipe

Recipe Ingredients


TO PARCH

2 oz cummin seed
1 oz black pepper
6 oz coriander seed
1/2 oz fenugreek seed

UNPARCHED

1 oz cloves
1 oz cardamom
2 oz red chilles (hot ones)
2 oz cinnamon
1 oz mace

Recipe Preparation

Take the first four ingredients (those headed "To Parch") and roast
in a moderate oven, or parch in a dry frying pan, until a rich aroma
is given off, but taking care not to burn them. Allow to cool before
mixing with the second batch of ingredients.
Put the mixed cooled spices in a grinder (we use an old coffee
grinder) and grind until finely powdered. Pass through a fine sieve,
and if necessary re-grind. Store the mixed spices in a large jar with
an airtight stopper. All spices keep best if stored in a cool dry
dark place. Curry powder, if kept in an airtight jar, improves with
moderate keeping (up to a year or so).

 

 

Servings: 1

 

 

 

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Curry Powder (Sarojini Mudnani's No1) Recipe from the Recipes 4U Cookbook

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This Curry Powder (Sarojini Mudnani's No1) Recipe is one of our Ethnic Recipes, which have been assembled from visitor submissions and `free to use` sources. Of course, as there are over 50,000 recipes it is impossible to prepare and test every recipe on our website, so please take care, and double check everything before cooking that special meal and don`t trust the information implicitly. If you spot any mistakes, let us know.


 

Curry Powder (Sarojini Mudnani's No1) Recipe

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