Curry Paste
Curry Powder
Garam Masala



These are a few of the recipes I use. Of course there are unlimited
recipes
for masalas/curry powders!

Curry Paste

Makes About 2 cups.

1/2 cup coriander seeds
4 Tbsp cumin seeds
2 Tbsp fennel seeds
2 Tbsp fenugreek seeds
4 dried red chillies (more if you like it hot)
5 curry leaves
1 Tbsp chilli powder
1 Tbsp turmeric
2/3 cup wine vinegar (I use red)
1 cup oil

Roast and grind whole spices (and leaves), add remaining powder spices.
Mix all spices with vinegar and add 5TB water to form a thin paste.
Heat oil, add spice paste for about 10 minutes or until the water has
been absorbed and the oil separates from the spices.
Cool slightly and place in sterilized jars.
Enjoy.

Tip: Once the paste has been cooked, heat a little more oil and pour on
top
of the paste into the jar.




Curry Powder

This is a mild curry powder, but you can adjust the spices to suit your
taste.

Makes About 4 oz.

Whole Spices
1/2 cup coriander seeds
4 Tbsp cumin seeds
2 Tbsp fennel seeds
4 dried red chillies (I use about 10, but that is just me)
5 curry leaves

Ground Spices
1 Tbsp chilli powder
1 Tbsp turmeric
1/2 tsp. salt

Dry roast whole spices and grind.
Add remaining ground spices.
Enjoy.




Garam Masala

10 dried red chillies
3 - 1 inch cinnamon sticks
2 curry leaves
2 Tbsp coriander seeds
2 Tbsp cumin seeds
1 tsp black peppercorns
1 tsp cloves
1 tsp fenugreek seeds
1 tsp black mustard seeds
1/4 tsp chilli powder

Dry roast chillies, cinnamon sticks and curry leaves for about 2 minutes.
Add the other whole spices for about 8 - 10 minutes, or until you can
smell them a great deal.
Grind.
Enjoy.


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