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Classic North Indian Curry Powder
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
Roast
Heat Level
3
Chile
New Mexico Red
Makes
about 1 cup
6 New Mexican red chiles, stems and seeds removed (or substitute 4 small, hot dried chiles, such as piquins)
1/4 cup cumin seeds
1/4 cup coriander seeds
2 tablespoons black peppercorns
1 tablespoon mustard seeds
1 teaspoon cardamom seeds
1 teaspoon whole cloves
1 teaspoon fenugreek seeds
1 tablespoon turmeric powder
1 tablespoon dried, powdered curry leaves 
Methods/steps
Preheat the oven to 250 degrees.
Place the chiles, cumin, coriander, peppercorns, mustard, cardamom, cloves, and fenugreek on a baking pan and place in the oven. Roast for 15 minutes, taking care that none of the spices burn. Grind these spices in a spice mill to a fine powder in small batches.
Mix the ground spices with the turmeric and the curry leaves in a bowl and seal in an airtight jar.
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Featured Rapid Recipe
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Created by birdlover
A Recipe From:
America's Best BBQ:
100 Recipes from America's Best Smokehouses, Pits, Shacks, Rib Joints, Roadhouses, and Restaurants
by Ardie A. Davis and Chef Paul Kirk
This recipe and other can be found in the Book Excerpt: America's Best BBQ |
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Additional Tips
Here is a basic curry powder that utilizes the most common spices grown in India for centuries. Lacking a ready source of large Indian cayenne-type chiles, this particular powder uses a large amount of fairly mild New Mexican chiles, but cooks may substitute lesser amounts of hotter chiles. Traditionally in India, such spice mixtures are sun-dried, but these days the oven works quite well.