Bafat (Hurry Curry)

(from Cera82v’s recipe box)

Source: The Spicy Food Lover's Bible

Categories: Spice Blends

Ingredients

  • 1/3 cup coriander seeds
  • 1/4 cup cumin seeds
  • 2 tablespoons mustard seeds
  • 2 tablespoons peppercorns
  • 2 tablespoons whole cloves
  • 1 tablespoon fenugreek seeds
  • 2 tablespoons ground cardamom
  • 2 tablespoons ground cinnamon
  • 2 tablespoons powdered turmeric
  • 1/4 cup freshly ground, hot red chile powder

Directions

  1. Dry the whole spices on a cookie sheet in the oven at 200F for 15 minutes, taking care not to burn. Remove them from the oven, cool, and grind them in a spice mill in small batches. Combine them with the ground spices in a bowl and mix well.

  2. Store the curry powder in an airtight container in a cool, dark, dry place for up to 4 months.

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