China Moon Curry Powder
Recipe By:
Serving Size: 16
Preparation Time: 0:00
Categories: Condiment LowCal (Less than 300 cals) - LowerCarbs - LowFat (Less than 30%) - Vegan
Whole Spices:
2 Tablespoons coriander seeds
1 Tablespoon cardamom seeds
1 Tablespoon cumin seeds
1 Tablespoon yellow mustard seed
2 teaspoons fenugreek seed
1 teaspoon whole cloves
1/2 cinnamon stick -- 1 1/2-inches long
1/2 teaspoon black peppercorn
Ground Spices:
3/4 teaspoon cayenne pepper
1 Tablespoon ground ginger
2 Tablespoons turmeric -- plus 1 teaspoon
Toast the whole spices together in a small dry skillet over low heat,
stirring and adjusting the heat so that the spices toast without
scorching. Stir until the spices are fully fragrant and the fennel seeds and lighter-colored spices are lightly browned, 4 to 5 minutes. Stir in the ground spices.
Using a spice grinder or a clean coffee grinder, grind the mixture finely. Store in a tightly covered jar.
Makes about 1 cup (16 one-tablespoon servings)
AuthorNote: Commercially made curry powder is like a cake mix - it might be an admirable product in a pinch, but it rarely affords a cook the opportunity to shade a recipe according to his or her tastes. When we couldn't find a curry powder that suited our China Moon taste, we experimented and came up with our own. Fragrant and spicy, it blends well with the vegetable and fruit flavors in our curried dishes.
If you do not have a spice grinder, you can use a coffee grinder as long as you clean it well.
Store the curry powder, like any dry spice, in an airtight container away from light and heat. As long as it is fully fragrant, it is usable.
Cuisine: "Asian"
Source: "China Moon Cookbook by Barbara Tropp, 1992"
S(Formatted by Chupa Babi): "April 2013"
Yield: "1 cup"
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Per Serving (excluding unknown items): 16 Calories; 1g Fat (29.7% calories from fat); 1g Protein; 3g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 2mg Sodium
Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Fat
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