Yield: Yields approx. 1/4 cup.
Since ground spices quickly lose their flavor, it’s best to buy spices whole and then toast and grind them yourself just before using in a dish. This recipe makes enough for one to two batches of South Indian Chicken Curry, depending on how much spice you like.
Ingredients
- 1 tsp. vegetable or canola oil
- 1 Tbs. coriander seeds
- 1 Tbs. fennel seeds
- 1 tsp. cumin seeds
- 4 whole cloves
- 2 green cardamom pods
- 1/2-inch piece cinnamon stick
- 1/2 tsp. black peppercorns
- 1/2 tsp. ground turmeric
- 1 tsp. ground cayenne pepper
Preparation
- Put a small frying pan over medium heat. When it is hot, add oil. When oil is hot, add coriander, fennel, cumin, cloves, cardamom pods, cinnamon stick, and peppercorns. Cook the spices, stirring, until they begin to brown and release their aromas, about 30 seconds. Immediately transfer spices to a clean coffee grinder or spice grinder, and grind to a powder (you can also grind the spices in a mortar and pestle). Add turmeric and cayenne pepper and mix well.
Ingredient Spotlight
-
-
-
-
FEATUREDSquash Blossoms
Reviews
Rate or Review
Reviews
We haven't received any reviews yet for this recipe.
Have you made it? Tell us what you thought!
What We're Cooking Now
-
Collection17 Ideas for Sunday Grilling
-
CollectionFresh Corn Fast
-
Collection
Summer Gazpacho
-
![]()
CollectionThe Best Culinary Mashups
-
![]()
CollectionChopped Salads, Summer's Perfect Meal
-
![]()
CollectionOur 12 Best Summer Watermelon Recipes
-
![]()
CollectionA Dozen Desserts Inspired By Country Fairs
Double Check
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipe
This note is only visible to you.Double Check
Are you sure you want to delete your notes for this recipe?You must be a Fine Cooking subscriber to access this feature.
Or learn more
Already a subscriber?
Log in
Write a Review