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Bafat (Hurry Curry)

Bafat (Hurry Curry)
Wednesday, 20 May 2009

Description

This recipe and others can be found in the 12-part illustrated series "A World of Curries". You can read all about this unique Indian flavor here.

Ingredients

At a glance
Cuisine
East Indian
Cooking Method
Bake
Heat Level
3
Chile
Chile Powder
Makes
about 1 3/4 cups

1/3 cup coriander seeds
1/4 cup cumin seeds
2 tablespoons mustard seeds
2 tablespoons peppercorns
2 tablespoons whole cloves
1 tablespoon fenugreek seeds
2 tablespoons ground cardamom
2 tablespoons ground cinnamon
2 tablespoons powdered turmeric
1/4 cup freshly ground, hot chile powder

 

Methods/steps

Dry the whole spices in the oven at 300 degrees F. for 15 minutes, taking care they do not burn.  Remove them from the oven, cool, and grind them together with the ground and powdered spices in a spice mill in small batches.  Mix all together in a bowl.  Store in airtight jars.

Additional Tips

There are scores of curry powders on the market today. The purists may frown on curry powders, but they are indeed useful for making curries in a hurry. Even in India, curry powders have become an integral part of middle class family life. This curry powder, called bafat, is from the southwestern region of India. It can be used for a meat, fish, or any vegetable curry.  It can even be used the same day for two completely different dishes, each with its own unique flavor!  Traditionally, the spices are sun-dried for three days and then roasted.

 

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