Wednesday, February 11, 2004

Five Alarm Curry Blend

(Originally posted on Wednesday, February 11, 2004 by Tim)

This curry mix is a key ingredient to two delicious recipes that we have made lately. The first is a Spicy Ginger Carrot Soup and the second is a Thai Tofu Satay. I've been thrilled with this mix because it tastes as good, if not better, than curry I've had when I go out to eat. Previously, the closest I had come to making a curry mix from scratch was in graduate school. I remember that recipe costing $15.75 in spices, smelling just like good restaurant curry, and tasting like lightly spiced cardboard.

Five Alarm Curry Blend
1/3 cup coarsely ground black pepper
1/4 cup ground cumin
3 tbs dry mustard
3 tbs curry powder
1.5 tbs ground cardamom
1.5 tbs ground coriander
1 tbs ground mace
1 tbs freshly grated nutmeg (thanks Mom, Dad, and Jenn)
1 tbs ground cinnamon
1 tbs ground cloves
1.5 tbs cayenne

Woof! This recipe cleans out the spice rack but it is definately worth it. Cat and I generally grind the black pepper in a coffee grinder we have set aside for spices. It's pretty hard to estimate how many peppercorns you need to make 1/3 a cup of ground pepper. Our usual method is to make too much and then leave the freshly ground pepper in a bowl on the counter for a week or so. When we throw it out depends on when we decide to make another recipe that requires fresh ground black pepper. If when we decide to make a recipe that takes alot of pepper, it's pretty much guaranteed that we emptied the pepper bowl into the trash the previous morning.

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