Wednesday, July 28, 2010

Curry Dry Rub (good for everything)

here is the mixture before grinding in a mini food-processor

Curry Powder:
2 tablespoons coriander seeds
1 tablespoon cumin seeds
1 teaspoon fennel seeds
1/2 teaspoon whole cloves
1/2 teaspoon mustard seeds
1 tablespoon cardamom seeds
1 tablespoon whole black peppercorns
2 dried red chiles, broken in pieces, seeds discarded
1 tablespoon turmeric

Toast the whole spices (coriander, cumin, fennel, cloves, mustard, cardamom and peppercorns) and the chiles in a small dry skillet over medium-low heat, shaking the pan often to prevent them from burning. Toast for a couple of minutes until the spices smell fragrant. In a clean coffee grinder, grind the toasted spices together to a fine powder. Add the turmeric and give it another quick buzz to combine. Use the spice blend immediately, or store in a sealed jar for several months.
Yield: about 1/2 cup

Curry spice mixture is good on just about everything.  Once you savor the aroma of freshly-made curry, you'll never buy that "other" stuff again.  I love it for lamb, chicken, even as a dry rub for grilled steaks!  It is great on veggies for stir fry.  One of my favorite uses is in a vegetable egg casserole.  Try it!

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