Preparation info
  • Makes about

    8 oz

    • Difficulty


Appears in

By Elisabeth Lambert Ortiz

Published 1973

  • About


  • 1 oz. coriander seeds
  • 2 oz. cumin seeds
  • 1 tablespoon


Toast the coriander, cumin, cloves, peppercorns, poppy and mustard seeds in a heavy iron frying pan until the mustard seeds begin to jump about. Grind in a mortar or in an electric blender, and mix with the turmeric and ginger. Put through a fine sieve and store in a glass jar. As a general rule use 1 tablespoon of curry powder for each 2 lb. of meat or poultry, rather less for fish and shellfi