Hot dried red chilies such as piquins seeds and stems removed
1/4 Tasse
cumin seeds
1/4 Tasse
Coriander seeds
2 Esslöffel
black peppercorns
1 Esslöffel
black Black mustard seeds
1 Teelöffel
Cardamon seeds
1 Teelöffel
cloves
1 Teelöffel
Fenugreek seeds
1 Esslöffel
turmeric
1 Esslöffel
Dried powdered curry leaves
die Zubereitung:
Preheat oven to 250°F. Place the chilies, cumin, coriander, peppercorns, mustard seeds, cardamon, cloves, and fenugreek in a baking pan and place in the oven. Roast for 15 minutes, taking care that none of the spices burn. Grind roasted spices in a spice mill to a fine powder. Mix the ground spices with the turmeric and curry leaves and seal in an airtight container.
A World of Curries by Dave DeWitt and Arthur Pais Isbn 0-316-18224-9 pg 73
