Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

3 tb Coriander seeds 8 Cloves
2 tb Cumin seeds 1 1/2 ts Ground ginger
2 tb Tumeric 1 1/2 ts Black peppercorns
1 tb Mustard seeds 1/4 ts Freshly grated nutmeg
2 1/2 ts Fennel seeds 1/4 ts Cayenne
8 Pods cardamon seeds

In a bowl, combine all the ingredients. Spread mixture out on a
jelly roll pan and toast in a preheated 250 degree F oven for 20
minutes.

Let cool to room temperature. Pulverize the spice mixture in batches
with an electric spice or coffee grinder and strain it through a
sieve into a bowl. The curry powder will keep six months in a tightly
sealed jar in a cool dark place. Use to season soups and stews. Makes
about 1/2 cups.

Recipe: Chuck Ozburn in Pok, New York

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