A little curry powder goes a long way. Use Jemima’s personal blend instead of store-bought to flavor her delicious recipes on page XX, or experiment on your own.
- 3 cardamom pods
- 2 teaspoons ground coriander
- 2 teaspoons ground cumin
- 1 teaspoon ground turmeric
- 1/2 teaspoon chili powder
- 1/2 teaspoon pepper
- 1/8 teaspoon fennel seed
- Remove seeds from cardamom pods. In a spice grinder or with a mortar and pestle, combine cardamom seeds with remaining ingredients; grind until mixture becomes a powder. Store in an airtight container for up to 1 year. Yield: 2 tablespoons.
Originally published as Curry Powder in Taste of Home February/March 2010, p39
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