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Add a photoServings: 1
Ingredients
- 3 Tbsp. Coriander seeds
- 2 Tbsp. Cumin seeds
- 2 Tbsp. Tumeric
- 1 Tbsp. Mustard seeds
- 2Â 1/2 tsp Fennel seeds
- Â Â Seeds of 8 cardamon pods
- 8 x Cloves
- 1Â 1/2 tsp Grnd ginger
- 1Â 1/2 tsp Black peppercorns
- 1/4 tsp Freshly grated nutmeg
- 1/4 tsp Cayenne
Directions
- In a bowl, combine all the ingredients. Spread mix out on a jelly roll pan and toast in a preheated 250 degree F oven for 20 min. Let cold to room temperature. Pulverize the spice mix in batches with an electric spice or possibly coffee grinder and strain it through a sieve into a bowl. The curry pwdr will keep six months in a tightly sealed jar in a cold dark place. Use to season soups and stews.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 68g | |
| Calories 249 | |
| Calories from Fat 108 | 43% |
| Total Fat 12.92g | 16% |
| Saturated Fat 2.28g | 9% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 48mg | 2% |
| Potassium 1038mg | 30% |
| Total Carbs 35.57g | 9% |
| Dietary Fiber 16.7g | 56% |
| Sugars 1.72g | 1% |
| Protein 9.53g | 15% |
