Island Curry Powder Recipe

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Island Curry Powder Recipe

 

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"This curry was like a performance of Beethoven's Ninth Symphony that I'd once heard.....especially the last movement, with everything screaming and banging 'Joy.' It stunned, it made one fear great art. My father could say nothing after the meal."
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Island Curry Powder

 

Ingredients

2 tsp black mustard seeds
2 tsp cumin seeds
2 tsp black peppercorns
2 tsp anise seed
2 tsp fenugreek seeds
3 tbsp coriander seeds
4 tsp turmeric
1/2 tsp ground cinnamon



 

Preparation

To make your own curry powder, you will need a small spice grinder,
clean coffee grinder or mortar and pestle. heat a medium frying pan
over medium-low heat and add the mustard seeds, cumin, peppercorns,
anise, fenugreek and coriander. Shaking the pan, dry roast the spices
until the mustard seeds turn gray and the spices become fragrant,
about 5 minutes. Let cool, then grind to a fine powder. Transfer to a
small bowl and stir in the turmeric and cinnamon. Store tightly
sealed in a dark place. It will keep for up to 6 months (or longer)
and can be used like any other curry powder.

Note: This is what's known as a sweet curry powder. It is especially
versatile because it has very little heat of its own. Use it as is or
spice it up by adding cayenne or other hot pepper to taste.

 

 

Servings: 1

 

 

 

 


 

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