Real African Dishes: [MC-AllEthnic-Recipes] China Moon Curry Powder

Friday, April 19, 2013

[MC-AllEthnic-Recipes] China Moon Curry Powder - 3g Carbohydrate; 1g Dietary Fiber

* Exported from MasterCook *

China Moon Curry Powder

Recipe By :
Serving Size : 16 Preparation Time :0:00
Categories : Condiment LowCal (Less than 300 cals)
LowerCarbs LowFat (Less than 30%)
Vegan

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Whole Spices:
2 Tablespoons coriander seeds
1 Tablespoon cardamom seeds
1 Tablespoon cumin seeds
1 Tablespoon yellow mustard seed
2 teaspoons fenugreek seed
1 teaspoon whole cloves
1/2 cinnamon stick -- 1 1/2-inches long
1/2 teaspoon black peppercorn
Ground Spices:
3/4 teaspoon cayenne pepper
1 Tablespoon ground ginger
2 Tablespoons turmeric -- plus 1 teaspoon

Toast the whole spices together in a small dry skillet over low heat,
stirring and adjusting the heat so that the spices toast without
scorching. Stir until the spices are fully fragrant and the fennel seeds
and lighter-colored spices are lightly browned, 4 to 5 minutes. Stir in
the ground spices.

Using a spice grinder or a clean coffee grinder, grind the mixture finely.
Store in a tightly covered jar.

Makes about 1 cup (16 one-tablespoon servings)

AuthorNote: Commercially made curry powder is like a cake mix - it might
be an admirable product in a pinch, but it rarely affords a cook the
opportunity to shade a recipe according to his or her tastes. When we
couldn't find a curry powder that suited our China Moon taste, we
experimented and came up with our own. Fragrant and spicy, it blends well
with the vegetable and fruit flavors in our curried dishes.

If you do not have a spice grinder, you can use a coffee grinder as long
as you clean it well.

Store the curry powder, like any dry spice, in an airtight container away
from light and heat. As long as it is fully fragrant, it is usable.

Cuisine:
"Asian"
Source:
"China Moon Cookbook by Barbara Tropp, 1992"
S(Formatted by Chupa Babi):
"April 2013"
Yield:
"1 cup"
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Per Serving (excluding unknown items): 16 Calories; 1g Fat (29.7% calories
from fat); 1g Protein; 3g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol;
2mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Fat.

Nutr. Assoc. : 0 0 253 0 0 0 0 0 0 0 0 0 0