Bombay Curry Mixture | Seasoned Cooking

While curry powder is widely associated with Indian style cuisine, it is almost never used in India, where the general feeling is that while sometimes useful and convenient, no commercial product, however good, can take the place of carefully chosen and freshly ground spices. There are many different blends of spices used in curries, each as distinctive as the area it represents. I've chosen two, but they are by no means the only ones around.

4 - 5 small dried chilies (enough to make 1 tsp when ground) 5 cm piece of cinnamon 4 1/2 tsp whole coriander seed 1 tsp whole cumin seed 1/2 tsp whole fennel seed 2/3 tsp whole fenugreek seed 1/2 tsp garlic powder or granules 2 2/3 tsp ground turmeric 2 kokum skins (optional) 2 crushed curry leaves

Lightly roast the first six ingredients, grind and mix with the garlic and turmeric. Use according to recipe instructions adding the kokum (if used) and curry leaves directly to the pot and removing the kokum before serving.

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