Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Indian
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 tb Vegetable oil
1 t Cumin seeds
1 t Cardamon seeds
1 tb Poppy seeds
1 t Black peppercorns
2 Garlic cloves, crushed
1 Inch piece fresh gingerroot,
-grated
2 oz Blanched almonds or unsalted
-cashew nuts, chopped
1/4 c Boiling water
Heat oil in a heavy skillet, add spices and cook over
medium heat 5 to 10 minutes, until golden brown,
stirring constantly. Add garlic and gingerroot and
cook 2 minutes more, then cool.
Put spice mixture in a blender or food processor
fitted with the metal blade. Add almonds or cashew
nuts and water; grind to a smooth paste. Cover tightly
and keep in a cool place for up to 1 month.
From: Steve Herrick Source: [The Book of Curries &
Indian Foods by Linda Fraser]
