We are three sisters united in our search for the divine - in food, libation, literature, art, and nature. This blog will capture the true, sometimes decadent, at times humorous, and every so often transcendent adventures of the Salvation Sisters.

Sunday, January 9, 2011

Curry Powder

by Michelle

Curry Powder

   Over the years, I searched high and low for a great curry powder. This is my favorite. Use it in any recipe that calls for curry powder. If you use an over-the-counter blend look for one where the ingredients list starts with coriander. Tumeric, although healthful and pleasing in color, is a one-dimensional spice, and should not be the most prominent spice used in a curry blend. This recipe is from the China Moon Cookbook by Barbara Tropp (Workman Publishing 1992).

Whole Spices:
2 Tbsps coriander seeds
1 Tbsp fennel seeds
1 Tbsp cardamom seeds
1 Tbsp cumin seeds
1 Tbsp yellow mustard seeds
2 tsps fenugreek seeds
1 tsp whole cloves
1/2 cinnamon stick, 1-1/2 inches long
1/2 tsp black peppercorns

Ground Spices:
3/4 tsp cayenne pepper
1 Tbsp ground ginger
2 Tbsps + 1 tsp turmeric

1. Toast the whole spices together in a small dry skillet over medium-low heat, stirring and adjusting the heat as necessary so that the spices toast without burning. Stir until the spices are fully fragrant and the lighter-colored spices are lightly browned, about 5 minutes. Stir in the ground spices. Turn off the heat and scrape the spices into a bowl. Let cool for a few minutes.
2. Using a spice grinder or a clean coffee grinder, grind the mixture in batches until fine. Store in a tightly covered glass jar. Yield: 1 cup

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