Curry Powder (a Recipe)
- 1 lb. coriander seed
- 1/4 lb. cumin seed
- 6 oz. saffron
- 10 oz. dry chillies
- 2 1/2 oz. vantheyam (tamil name) fenugreek
- 4 oz. ginger
- 1 handful chopped-up bay leaves
Pound smooth all these, and bottle it in, well corked, and use as above. The above recipe is from Mr. Symon Nayajam, cook, of Madras and Colombo, Ceylon.
The Curry Cook's Assistant (1889).
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