"RobtE" > wrote in message
...
> 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.

thanks!
--
elizabeth (in australia)
DS 20th august 2002
#2 due 14th october 2005

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