2 1/2 ts Fenugreek 1 ts (about 20 pods) cardamom Seeds (cracked with a Cleaver to release seeds) 3 tb Coriander seeds 1 tb Cumin seeds 1 tb Mustard seeds 6 Cloves, whole 1 3 in cinnamon stick, thin And broken into pieces 1/4 ts Ground mace 1/4 ts Nutmeg, grated 1 Big pinch cayenne 2 tb Turmeric, ground Hot pepper, toasted and Dried (to taste) Preheat oven to 225 degree F. In a small pan, combine fenugreek, cardamom, coriander, cumin and mustard seeds, cloves, and broken cinnamon stick. Bake for 15 minutes, shaking the pan a few times. Let cool. In bowl, combine the toasted spices with the mace, nutmeg, cayenne, tumeric and peppers. Place in a spice mill and grind to a powder. Store in an airtight container. Makes a 1/2 cup of curry powder. Recipe: Chuck Ozburn in Pok, New York Posted By ehunt@bsc835.bsc.edu On rec.food.recipes or rec.food.cooking
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