This takes me back 10 years ago when I would visit my friend Joanne and
she'd make curry out of many different types of vegetables and meat.
Indian Curry
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Yield: Approx. 1/2 cup curry powder
Ingredients
1 Tbsp. turmeric
3 bay leaves (remove lower stem)
3 Tbsp. whole or ground coriander
2 Tbsp. cumin seed or ground cumin
2 tsp. ground ginger
1 tsp. ground white pepper (or whole white peppercorns if you can find them)
1 to 3 tsp. chili flakes OR cayenne pepper, depending on how spicy you want it
pinch ground cloves or 1 whole clove
Preparation
If using whole spices:
Place all ingredients in a dry frying pan over medium-high heat. Stir
continuously for 1 minute, or until pan is very hot. Then reduce heat
to medium and continue stirring 6 to 10 minutes. This will lightly
toast the spices, leaving them even more fragrant and tasty.
Remove pan from heat and tip spices into a bowl to cool.
If using a coffee grinder you will need to wipe it out very well with
a damp cloth or paper towel to remove all traces of coffee.
Place toasted spices in the grinder and grind well to make your curry powder.
Quick & Easy Version:
Use all ground spices in this version, omitting the bay leaf until
you cook your curry. Stir together the spices and then dry fry ' them
all together as instructed above. When you use the powder for curry be
sure to add 1-2 bay leaves to your pot.
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