Homemade spice mixtures are more aromatic than store-bought. Rub curry powder on poultry, lamb, and beef, or use it to flavor dips, marinades, and spreads.
Recipe information
Yield
makes 1/4 cup
Ingredients
2 teaspoons whole coriander seeds
1 teaspoon whole cumin seeds
1/2 teaspoon whole mustard seeds
1 teaspoon whole fenugreek seeds
4 small dried red chiles
1 teaspoon whole black peppercorns
10 fresh or dried curry leaves (optional)
1/2 teaspoon ground ginger
1 teaspoon ground turmeric
Preparation
Place all the seeds together in a small skillet over medium heat, and dry-roast, shaking the pan often, until they give off an aroma, about 5 minutes. Combine all the ingredients in a mortar or spice grinder, and grind to a powder. Store in an airtight container in a cool, dark place.
Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright Ā© 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.
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