curry powders

The curry related recipes that i posted in the past few days are from this book:
A world of curries
- Dave Dewitt and Arthur Pais
ISBN: 0316182249

I highly recommend this book. A very interesting historical and culinary reading.


Bafat - hurry curry powder

(makes 2 cups)
1/3 cup coriander seeds
1/4 cup cumin seeds
2 tbsp mustard
2 tbsp peppercorns
2 tbsp cloves
1 tbsp fennugreek
2 tbsp cardamom powder
2 tbsp cinnamon powder
1/2 cup freshly ground hot chile powder (like cayene)

• Dry the spices @ 200F for 15 mins; make sure they dont burn
• remove from oven, cool and grind them in a coffee blender

Ceylon Dark Curry Powder

(makes 1 cup)
10 small dried hot red chilis (seeds and stems removed so there is not much heat)
1 tbsp uncooked rice
1 tbsp freshly shredded coconut
1 two-inch cinnamon
2 tbsp coriander seeds
1 tbsp cumin
1 tsp cardamom seeds
1 tsp fennugreek seeds
1 tsp mustard seeds
6 whole cloves
5 curry leaves

• Roast chilies on a cookie sheet in oven at 350 F until they turn dark; cool
• in a dry skillet, roast the rice, and other spices minus cloves and curry leaves
• now put everything in a spice grinder and blend to fine powder