Madras Curry Powder

Use to make Junoon chef Vikas Khanna's Tellicherry Duck Breast.

  • Yield: Makes 1 1/4 cup

Source: The Martha Stewart Show, March 2011

Ingredients

  • 1/2 cup coriander seeds
  • 1/3 cup cumin seeds
  • 2 tablespoons turmeric
  • 2 tablespoons cardamom pods
  • 1 tablespoon cayenne pepper
  • 1 tablespoon cloves
  • 8 black peppercorns
  • 1 tablespoon dried fenugreek leaves

Directions

  1. Mix all ingredients together in a small bowl. Working in batches, transfer mixture to a spice grinder; grind to form a very fine powder.

Cook's Notes

Spices may be kept in a nonreactive airtight container at room temperature for up to 3 months.

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