Quick Curry Powder
By Yankee Magazine|May 08 2003|
Yield
About 1 cup
Ingredients
2 tablespoons coriander seeds
2 tablespoons cumin seeds
1 tablespoon mustard seeds
1 tablespoon black peppercorns
1 tablespoon fennel seeds
1 tablespoon whole cloves
1 tablespoon ground turmeric
1 tablespoon ground cardamom
2 teaspoons ground cinnamon
2 tablespoons freshly ground cayenne
Instructions
Roast the whole spices in a small, heavy skillet, stirring constantly, or in a 200 degrees F oven for about 15 minutes, until they are fragrant. Stir in the ground spices and grind well.
Notes
This hot curry powder can be used for a meat, fish, or vegetable dish. If you can’t find one of the ingredients, leave it out. If you are especially fond of one, add more of it. The heat comes from the mustard, black pepper, and cayenne, so use them carefully. If you store the powder, keep it in a small jar, tightly closed, and use as soon as possible.
