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The Best Tasting MOO Curry Powder
I MOO curry powder and it doesn't taste any different to the shop ones. My late sister gave me the recipe over 20 years ago and then I picked up a book in the op shop and the original recipe was in there; its from the 1800s!
Edward Abbott's Curry powder
It makes about 260g
Ingredients:
80g ground Turmeric
70g coriander seeds finely grounded
40g black peppercorns finely grounded
30g mustard seeds finely grounded
20g cayenne pepper to taste
10g ground ginger
5g mace finely grounded
5g cinnamon quill finely grounded
5g cloves finely grounded.
Method:
Combine all the ingredients and blend together thoroughly. Store in air tight container for a few days before using to allow the flavours to mix well. Keeps up to 12 months
I use an old coffee blender and do it a couple of times to make the fine powder.
Contributed by Robyne Neal
Edward Abbott's Curry powder
It makes about 260g
Ingredients:
80g ground Turmeric
70g coriander seeds finely grounded
40g black peppercorns finely grounded
30g mustard seeds finely grounded
20g cayenne pepper to taste
10g ground ginger
5g mace finely grounded
5g cinnamon quill finely grounded
5g cloves finely grounded.
Method:
Combine all the ingredients and blend together thoroughly. Store in air tight container for a few days before using to allow the flavours to mix well. Keeps up to 12 months
I use an old coffee blender and do it a couple of times to make the fine powder.
Contributed by Robyne Neal