Dried hot red chilies piquins or santakas seeds and stems removed
1/4 Tasse
cardamon ground
1/4 Tasse
turmeric
3 Esslöffel
Ground fenugreek
1 Esslöffel
ginger ground
die Zubereitung:
In a dry skillet, separately toast the cloves, peppercorns, coriander, cumin, fennel and mustard seeds over medium heat, taking care not to burn them.
Combine the toasted ingredients and the chilies in a spice mill and grind to a fine powder. Combine with the remaining ingredients and mix until a uniform color is achieved. Store in an airtight container. Makes a medium hot curry powder.
A World of Curries by Dave DeWitt and Arthur Pais Isbn 0-316-18224-9 pg 179
