Ingredients
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8
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6
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1
-
1
-
4
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8
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1
-
1
-
2
-
2
-
-
-
-
-
Directions
Hot Madras Curry Powder,This is an Indian recipe, but embraced by South Africans where there is a large Indian population.,Ingredients:- 1 cup Coriander Seeds cup Cumin Seeds cup Mustard Seeds 1 tbsp. Turmeric Powder 1 tsp. Black Pepper Corns 1 tsp. Cloves 8 Green Cardamoms 2-inch stick of Cinnamon 3 Bay Leaves cup Fried Onion Slices cup Fried Garlic Slices 6 Red Chillies ? tsp. Fenugreek Seeds 1 tsp. Ginger Powder 3 sprigs Curry Leaves Method:- – Roast the coriander seeds, cumin seeds, mustard seeds, black peppercorns, fenugreek seeds, cloves, curry leaves, cinnamon, green cardamoms and bay leaves on a low flame for 10-12 minutes. Transfer to a bowl. – In the same pan roast dried red chillies by adding few drops of oil. – Add fried onions, deep fried garlic, roasted dry red chillies, turmeric powder, asafoetida to the roasted spices and let it cool down to room temperature. – Once cool, grind to a powder in a mixer/grinder. – Transfer to an air tight container.,Not sure what I should rate here because I did make some adjustments per another reviewer, BUT there is so much pepper in there, that is all I can taste and I didn’t even add the cayenne so I don’t even need the hot. My seeds never popped so I had to guess when to add stuff, I feel like it was over done on top of the peppery taste. Blech!
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Steps
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1
Done
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In a Dry Skillet Over Very Low Heat, Place the Coriander, Cumin, Mustard and Fennel Seeds. Roast the Seeds Gently, Shaking the Pan Occasionally, Until They Begin to Pop. When About Half the Seeds Have Popped, Add the Cinnamon, Peppercorns, Nutmeg, Cloves, Cardamom, Turmeric, Ginger and Cayenne. |
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2
Done
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Continue to Heat and Stir Gently Until the Mixture Is Quite Hot but not Burnt. Pour Into a Dry Blender or Food Processor, or Use a Mortar and Pestle. Grind Into a Fine Powder. Pour Into a Clean, Dry Jar, Seal, and Let It Cool Before Using. |
