Indian: Curry Mix 01 by Recipe Cottage

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	Curry Mix 01

		Curry Powder 63g (4oz) coriander seeds 13g (0.5oz) ground turmeric 13g (0.5oz) whole black peppercorns large pinch ground cardamom 32g (2oz) blue poppy seeds 13g (0.5oz) dried red chillies 25g (1oz) fenugreek seeds 13g (0.5oz) black mustard seeds 10g (0.4oz) ground cinnamon 13g (0.5oz) ground ginger For those who like their curries to pack a punch 63g (4oz) coriander seeds 44g (1.5oz) ground turmeric 25g (1oz) ground cinnamon 125g (4oz) dried red chillies 13g (0.5oz) whole black peppercorns 32g (2oz) cummin seeds 13g (0.5oz) ground cardamom In both cases, you could add 13g (0.5oz) of dried curry leaves. I've had difficulty finding them, and they seem quite low in taste. To make the powder, I usually use my electric coffee grinder, grinding a small part of the seeds at a time, then mixing the ground and preground spices in a bowl. Both recipes make enough for a large jar. I suspect the powder loses taste over time, but I've never been conscious of it. Clean the coffee grinder thoroughly after (grind some stale bread in it or something like that). The powder is not as fine as commercial curry powder. You can sieve the powder to remove the remaining pieces of husk, but I don't bother.Sometimes I will give the powder I'm about to use in a curry a quick grind in a mortar and pestle. I would advise against using that for the main grinding though, unless you are a masochist. Store in an airtight jar somewhere cool. Generally, I would use one large teaspoon of curry powder per serving, less if I use fresh chillies in the recipe.