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Urbane Guerrilla · 08-23-2006, 01:05 AM

Yeah: add some turmeric. Turns it orangey yellow.

Madras Curry Powder

5 TBSP dried ground red New Mexico chile pepper
2 tsp ground Cayenne
4 TBSP ground coriander seeds. Grind the whole coriander yourself.
4 TBSP ground cumin seeds. Ditto.
1/2 tsp ground ginger
1 tsp ground fenugreek seeds. Maybe ditto. I got a little packet of ground fenugreek and it lasted years.
1 tsp fresh ground black pepper
1TBSP cardamom. Grind this yourself from the seeds or pods, sift if needed.
1 tsp ground cloves.

The grinder here may be a coffee grinder. Mix all ingredients, grind until fine, store in tight-lidded jar, yield is about half a cup. Fresh-ground ingredients rather than buying powdered spices really make the difference. This is a general-purpose mix and you can play with the proportions for anything short of vanilla ice cream, I suppose. If I want turmeric in it, I just add by eye and taste. Recipe from The Whole Chile Pepper Book.

Woot! -- Maya Kaimal curry pastes. Got some in the fridge right now. Gentle stuff, and basically all you do with it is spoon it onto whatever you're currying. Chileheads might want to add some neutral hot peppers though, like cayenne or red Savina, which compares with high-Scoville habanero. Place tilde ~ as needed, as you can't do Alt + 0241 ASCII entry on this board. It blows your whole posting into the ether.

08-23-2006, 01:05 AM	#12
Urbane Guerrilla Person who doesn't update the user title Join Date: Jul 2002 Location: Southern California Posts: 6,674	Yeah: add some turmeric. Turns it orangey yellow. Madras Curry Powder 5 TBSP dried ground red New Mexico chile pepper 2 tsp ground Cayenne 4 TBSP ground coriander seeds. Grind the whole coriander yourself. 4 TBSP ground cumin seeds. Ditto. 1/2 tsp ground ginger 1 tsp ground fenugreek seeds. Maybe ditto. I got a little packet of ground fenugreek and it lasted years. 1 tsp fresh ground black pepper 1TBSP cardamom. Grind this yourself from the seeds or pods, sift if needed. 1 tsp ground cloves. The grinder here may be a coffee grinder. Mix all ingredients, grind until fine, store in tight-lidded jar, yield is about half a cup. Fresh-ground ingredients rather than buying powdered spices really make the difference. This is a general-purpose mix and you can play with the proportions for anything short of vanilla ice cream, I suppose. If I want turmeric in it, I just add by eye and taste. Recipe from The Whole Chile Pepper Book. Woot! -- Maya Kaimal curry pastes. Got some in the fridge right now. Gentle stuff, and basically all you do with it is spoon it onto whatever you're currying. Chileheads might want to add some neutral hot peppers though, like cayenne or red Savina, which compares with high-Scoville habanero. Place tilde ~ as needed, as you can't do Alt + 0241 ASCII entry on this board. It blows your whole posting into the ether. __________________ Wanna stop school shootings? End Gun-Free Zones, of course. Last edited by Urbane Guerrilla; 08-23-2006 at 01:19 AM.