This recipe requires a scale capable of measuring to the nearest gram, but see version below if you do not have a kitchen scale.
Sarojini Mudnani’s Curry Powder
2 grams black pepper
2 grams cardamom
4 grams cayenne
4 grams cinnamon
2 grams cloves
12 grams coriander seed
4 grams cumin
1 gram fenugreek
2 grams mace
All the above ingredients should be ground.
Combine all ingredients thoroughly. If any of the ingredients are lumpy, run through a sieve before adding to the rest.
Pour mixture into spice jar with the help of a sheet of waxed paper.
Use in any recipe calling for curry powder but, remember, use cautiously. This curry powder is very (spicy) hot.
Yield: 33 grams, enough to fill a typical spice jar
Harvey Day, The Complete Book of Curries, 1970
Below is the recipe translated into volume for those who lack a kitchen scale. The result should be pretty close to the version above and yield about the same amount.
Sarojini Mudnani’s Curry Powder
7/8 teaspoon black pepper
1 teaspoon cardamom
2 1/4 teaspoons cayenne
1/2 tablespoon cinnamon
7/8 teaspoon cloves
7 1/4 teaspoons coriander seed
2 teaspoons cumin
1/4 teaspoon fenugreek
1 1/8 teaspoons mace
All the above ingredients should be ground.
Combine all ingredients thoroughly. If any of the ingredients are lumpy, run through a sieve before adding to the rest.
Pour mixture into spice jar with the help of a sheet of waxed paper.
Use in any recipe calling for curry powder but, remember, use cautiously. This curry powder is very (spicy) hot.
