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120 grams
Easy
Published 2008
Toast the curry powder and coriander seeds in separate small sauté pans just until fragrant. Transfer to a coffee or spice grinder, add the cinnamon stick, mace, and cayenne, and grind to a powder.
Transfer to a small bowl and stir in enough of the oil to moisten the spices. Put the spices in the blender, add the remaining oil, and blend well. Pour into a container and let sit for a day