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| 6 | Dried red chilies |
| 25 Gramm | (1 oz) coriander seeds |
| 2 Teelöffel | cumin seeds |
| 1/2 Teelöffel | Mustard seeds |
| 1 Teelöffel | black peppercorns |
| 1 Teelöffel | Fenugreek seeds |
| 10 | Fresh curry leaves |
| 1/2 Teelöffel | ginger ground |
| 1 Esslöffel | turmeric ground |
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This medium-hot curry blend can be used in any dish that calls for curry powder.
Remove the seeds from the chilies. Dry roast the whole spices over a medium heat until they darken, stirring or shaking the pan frequently to prevent burning. 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.
* To make Aromatic Curry Powder, add 1 tsp ground cinnamon and 1/4 tsp ground cloves with the ginger and turmeric, and use only 2 or 3 chilies.
photographs of the herbs and spices- whole, mixed, ground.
by "Mary Spyridakis" <MSpork@msn. Com> on May 16, 97
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