arachne wrote:
> my son is allergic to some of the ingredients in premade curry powders. i am
> looking for the recipe (i.e. the measurements of herbs & spices) to
> home-make a curry powder.
>
> TIA,
> elizabeth (in australia)
> DS 20th august 2002
> #2 due 14th october 2005

This is one I quite like. It makes a very good kedgeree.

A bit of the history of this recipe - this is the oldest published curry
powder recipe in an English cookbook that I've so far found. It's from
Dr. Kitchiner's "Cook's Oracle" and dates from 1817. Prepared, i.e.,
premixed, curry powders were available in London from about 1780.

3 rounded tsp. coriander seeds
3 level tsp. ground turmeric
1 rounded tsp black peppercorns
1 rounded tsp black mustard seeds
1 level tsp ground ginger
1/2 tsp podded cardamon seends
1/4 tsp. cayenne pepper
1/4 tsp. cumin seeds

Whiz all in a blender or coffee grinder to a powder. Or, if you're up to
it, bash it a mortar and pestle. Store in a ightly closed jar. It will
stay good for about a fortnight.