Basic Curry Sauce
INGREDIENTS:
6 Dried red chilies
25 g (1 oz) coriander seeds
2 ts Cumin seeds
1/2 ts Mustard seeds
1 ts Black peppercorns
1 ts Fenugreek seeds
10 Fresh curry leaves
1/2 ts Ground ginger
1 tb Ground turmeric
6 Dried red chilies
25 g (1 oz) coriander seeds
2 ts Cumin seeds
1/2 ts Mustard seeds
1 ts Black peppercorns
1 ts Fenugreek seeds
10 Fresh curry leaves
1/2 ts Ground ginger
1 tb Ground turmeric
This medium-hot curry blend can be used in any dish that calls for curry powder.
Remove the seeds from the chilies. Dry roast the whole spices over a medium heat until they darken, stirring or shaking the pan frequently to prevent burning. Leave to cool, then grind to a powder. Dry roast the curry leaves in the pan for a few minutes, then grind and add them to the mixture with the ginger and turmeric, blending well.
* To make Aromatic Curry Powder, add 1 tsp ground cinnamon and 1/4 tsp ground cloves with the ginger and turmeric, and use only 2 or 3 chilies.
Remove the seeds from the chilies. Dry roast the whole spices over a medium heat until they darken, stirring or shaking the pan frequently to prevent burning. Leave to cool, then grind to a powder. Dry roast the curry leaves in the pan for a few minutes, then grind and add them to the mixture with the ginger and turmeric, blending well.
* To make Aromatic Curry Powder, add 1 tsp ground cinnamon and 1/4 tsp ground cloves with the ginger and turmeric, and use only 2 or 3 chilies.