Homemade spice mixtures are more aromatic than store-bought. Rub curry powder on poultry, lamb, and beef, or use it to flavor dips, marinades, and spreads.
Recipe information
Yield
makes 1/4 cup
Ingredients
2
teaspoons whole coriander seeds
1
teaspoon whole cumin seeds
1
/2 teaspoon whole mustard seeds
1
teaspoon whole fenugreek seeds
4
small dried red chiles
1
teaspoon whole black peppercorns
10
fresh or dried curry leaves (optional)
1
/2 teaspoon ground ginger
1
teaspoon ground turmeric
Need to make a substitution?
Preparation
Place all the seeds together in a small skillet over medium heat, and dry-roast, shaking the pan often, until they give off an aroma, about 5 minutes. Combine all the ingredients in a mortar or spice grinder, and grind to a powder. Store in an airtight container in a cool, dark place.
Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.
Buy the full book from Amazon.