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Ingredientes
- 2 x Dry red chilies
- 25 gm (1 ounce) coriander seeds
- 15 gm (1/2 ounce) cumin seeds
- 1 tsp Mustard seeds
- 15 gm (1/2 ounce) black peppercorns
- 2 x Fresh curry leaves
- 1/2 tsp Grnd ginger
- 1 tsp Grnd turmeric
Direcciones
- A fragrant, fairly warm curry pwdr, that is used to flavor lamb and pork dishes.
- Remove the seeds from the chilies. Dry roast the whole spices till they darken. Leave to cold, then grind to a pwdr. Dry roast the curry leaves in the pan for a few min, then grind and add in them to the mix with the ginger and turmeric, blending well. in an airtight jar, the pwdr will keep for 3-4 months.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 97g | |
| Calories 296 | |
| Calories from Fat 106 | 36% |
| Total Fat 12.67g | 16% |
| Saturated Fat 1.05g | 4% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 56mg | 2% |
| Potassium 1701mg | 49% |
| Total Carbs 51.75g | 14% |
| Dietary Fiber 25.5g | 85% |
| Sugars 0.74g | 0% |
| Protein 12.69g | 20% |
