Title: Savory Curry Powder
Categories: Herb Check
Yield: 1 /2 cup

2	tb	Coriander seeds
2	ts	Cumin seeds
1	tb	Turmeric
1	ts	Ground ginger
3		Dried red chilies

Roast spices in small, heavy saucepan over medium heat for 4-5 minutes, stirring constantly until they become a shade darker than their original color. Remove spices from pan and grind to a fine powder in a spice or coffee grinder. Store in an airtight container for up to 6 months.

The Classic 1000 Indian Recipes edited by Wendy Hobson ISBN 0-572-01863-0 pg 11

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