Having had two blogs at the beginning of my blogging ‘career’ there are some recipes which I know I have done, but when I search for them here, they don’t appear. I started blogging in September 2009 and only started this blog in April 2010. I don’t mind that I have to reproduce some of the recipes as at the beginning I did not even bother with photographs. When I finally did, I used the camera on my cell phone. Now I use a point and shoot Sony camera with a food setting and a timer. I don’t have money to spend on a decent food bloggers’ camera so for now, this will have to do. I had to make this cari recipe again as I will be sharing with you a recipe using the curry powder. My Curry book suggests you make your own curry powders from scratch, and I can readily agree with this. Cari is a Vietnamese curry powder which is influenced by Indian curries but uses star anise, an ingredient used in Vietnamese curries.
Do you make your own curry powders?
- 8 curry leaves
- 2 star anise
- 1-2 dried red chillies, deseeded
- 60mls coriander seeds
- 10mls cumin seeds
- 2.5mls mustard seeds
- 5mls fenugreek seeds
- 2.5mls whole cloves
- 5mls black peppercorns
- 15mls ground turmeric
- 5mls ground ginger
- 5mls grated / ground nutmeg
- 2.5mls ground cinnamon
- Fry the curry leaves, star anise, chillies, coriander, cumin, mustard seeds, fenugreek, cloves and peppercorns in a dry pan over a medium heat until you can smell the spices
- Shake the pan while you are frying them
- Remove from the heat and set aside
- Once cool place into a spice grinder and grind until fine
- Add to the ground spices and mix together well
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