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Roasted Curry Powder


2 tablespoons whole coriander seeds
1 teaspoon whole black peppercorns
1/4 teaspoon whole fenugreek seeds (I use powdered)
1 tablespoon red paprika
1/4 to 1 teaspoon cayenne pepper (I use an Indian red pepper)
1/2 teaspoon turmeric.

Set skillet over moderate head and when hot pour in coriander seeds, peppercorns and fenugreek. Roast in the dry pan, stirring for about 1 minute until an aroma is released. Pour onto a paper towel and let cool. Grind spices in a coffee mill or use a mortar and pestle to get a powder. Add remaining ingredients.




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This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.