Servings: serving
Homemade Curry
Curry is a fantastic invention, blended from all the delicious spices the British brought back from India during the colonial period. There are countless variations. I have made my own recipe, which I have tested with the students in the home economics classroom.
Ingredients
- 10.8 gram Fenugreek Seeds
- 4.4 gram Cumin Seeds
- 2 pcs. Cloves
- 1.8 gram Coriander Seeds
- 2 gram Mustard Seeds
- 2 gram Fennel Seeds
- 8 pcs. Peppercorns Black
- 1 pcs. Cardamom Capsule Their seeds
- 1 pcs. Cinnamon Stick 2-3 cm long
- 1 pcs. Bay Leaf
- 2-3 pcs. Nutmeg
- 3 gram Turmeric
- 2.3 gram Cayenne Pepper
- 0.9 gram Ground ginger
Instructions
- Open the cardamom pods, remove the seeds, and discard the pods.
- Toast the whole, dried spices in a dry pan over low heat until they begin to smell fragrant, crush them in a mortar or grind them in a spice/coffee grinder, and mix them with the other spices.
Notes
NB: All tsp. are heaping