Recipe for Madras Curry Powder (Indian Curry)

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Yield:

1 Servings

Ingredients:

Amount	Ingredient
2 x	Dried red chilies
25 gm	(1 oz) coriander seeds
15 gm	(1/2 oz) cumin seeds
1 tsp	Mustard seeds
15 gm	(1/2 oz) black peppercorns
2 x	Fresh curry leaves
1/2 tsp	Ground ginger

Instructions:

Instructions: A fragrant, fairly hot curry powder, which is used to flavor lamb and pork dishes.

Remove the seeds from the chilies. Dry roast the whole spices until they darken. Leave to cool, then grind to a powder. Dry roast the curry leaves in the pan for a few minutes, then grind and add them to the mixture with the ginger and turmeric, blending well. in an airtight jar, the powder will keep for 3-4 months.

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