Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

---------------------------INDIA--------------------------------
6 Dried red chilies 1 ts Fenugreek seeds
1 oz Coriander seeds 10 Curry leaves
2 ts Cumin seeds 1/2 ts Ground ginger
1/2 ts Black mustard seeds 1 tb Turmeric
1 ts Black peppercorns

Remove the seeds from the chilies. Dry roast the whole spices over
medium heat until they darken, stirring or shaking the pan to prevent
burning. Cool, then grind to a powder. Dry roast the curry leaves for
a few minutes, then grind and add them to the mixture with the ginger
and turmeric, blending well. Medium-hot. Can be kept in an airtight
container for 3-4 months.

Variations: To make Aromatic Curry Powder, add 1 tsp ground cinnamon
and ¬ tsp ground clovees, and use only 2-3 chilies.

The Complete Book of Spices by Jill Norman ISBN 0-140-23804-2 pg 80
Submitted By DIANE LAZARUS On 02-16-95

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