Description[]
Source: Cooking Light Annual Recipes 2004 - Cooking Light Magazine
In a pinch, Bruce uses Patak's Original Garam Masala Curry Paste, which we agree is a better substitute than a commercial curry powder.
Ingredients[]
- 3 tablespoons Hungarian paprika
- 1 tablespoon ground coriander
- 1 tablespoon ground turmeric
- 2 teaspoons ground cumin
- 2 teaspoons ground fennel seed
- 2 teaspoons ground yellow or brown mustard
- 2 teaspoons ground red pepper
- 1 teaspoon ground cardamom
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
Directions[]
- Combine all ingredients.
Yield: 1/2 cup (serving size: 1 teaspoon)