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Bombay (Mild) Curry Mixture Recipe

by Global Cookbook

Ingredients

3 sm Dry chilies (to make 1 ts grnd) 1 1/2 x Cinnamon stick 4 1/2 Tbsp. Whole coriander seeds 1 whl cumin seeds 1 1/2 whl fennel seeds

2/3 whl fenugreek seeds 1/2 x Garlic pwdr or possibly granules 2 x Kokum skins (avail. at East Indian grocers) 2 x Curry leaves, crushed 2 2/3 x Grnd tumeric

Directions

1. Lightly roast together the first six ingredients; then grind and mix with the garlic and the tumeric. Use according to recipe instructions adding the kokum skins and the crushed curry leaves directly to the pot, removing the kokum skins before serving.

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