Heat UP with Madras Curry Powder

Here’s a spice mixture that is a fairly hot curry powder, used quite often to flavor lamb and pork dishes.

2 dried red chillies
1 oz coriander seeds
1/2 oz cumin seeds
1 tsp mustard seeds
1/2 oz black peppercorns
2 fresh curry leaves
1/2 tsp ground ginger
1 tsp ground tumeric

First, remove the seeds from your chilies, as they will make your spice mixture overly hot (on the other hand, if you like hot, hot, leave them in). On a cast iron frying pan brown your whole spices. Let them cool off. Next, grind them into a powder. Do the same with your curry leaves. Once you have mixed these two batches of dry roasted and ground spices, mix them together with the ginger and turmeric. This spice mixture should be stored in a sealed jar, kept in a dark drawer or cupboard. It will last for four months, or less if you are enjoying frequent curry dinners.

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