Did someone say "curry"??
David N. Snyder wrote:
LauraJ wrote:Easy Veggie Curry
curry. It is like a magic ingredient that makes anything taste good.
I never use bought curry powder anymore. The closest I'll come to it is a satchel or jar of curry paste. If I've got the time, I'll make it myself. Here are a couple of recipes:
All measures are in metric.Madhur Jaffrey's curry powder:
2 tbsp whole coriander seeds
1 tbsp whole cumin seeds
2 tsp whole peppercorns
1.5 tsp whole brown mustard seeds
1 tsp whole fenugreek seeds
5.6 whole cloves
3 hot dried red chillies, crumbed
1 tsp ground tumeric
,- Set a small cast-iron frying pan on medium heat. When it is hot, put in the corriander, cumin, peppercorns, mustard seeds, fenugreek seeds, cloves and chillies. Stir around until the spices emit a light, roasted aroma. A few of the spices will turn a shade darker. Put in the tumeric, and stir for ten seconds. Empty the spices out on to a clean plate to cool. Now put the spices into a clean coffee grinder or other spice grinder (such as a mortar and pestle), in two batches if necessary, and grind as finely as possible. Store in a clean jar, away from heat and sunlight.Makes 5-6 tbsp.Sri Lankan raw curry powder
Perfect for all vegetable curries.
3 tbsp whole coriander seeds
1 tbsp whole fennel seeds
1.5 tbsp whole cumin seeds
1 tbsp whole fenugreek seeds
3 whole sprigs (about 60) fresh curry leaves if available or a small handful of dried ones)
1 tbsp dessicated coconut
1.5 tsp raw rice
0.5 tsp whole brown mustard seeds.
- Preheat oven to 65degC / 150degF / gas-mark 1/4
- Spread the seasonings on a tray and put them into the oven for 1 hour. Cool. Empty into a clean coffee grinder or other spice grinder and grind as finely as possible. Store in a tightly lidded jar away from heat and sunlight.
-- From Madhur Jaffrey's World Vegetarian Cooking