On 4/2/2013 7:54 AM, Helpful person wrote:
> On Apr 1, 10:34 pm, James Silverton
>>
>> A little trick to making curry powder taste more authentic is to saute a
>> teaspoon of fenugreek and mustard *seeds* until the mustard pops. Add
>> the curry powder and stir for a half a minute.
>>
>> --
>> Jim Silverton (Potomac, MD)
>>
>> Extraneous "not" in Reply To.
>
> If the heat is hot enough to pop the mustard seeds I would expect it
> to burn the powder.
>
> http://www.richardfisher.com
>
You just have to be patient and cook the mustard seeds at a moderate
temperature.

--
Jim Silverton (Potomac, MD)

Extraneous "not" in Reply To.