Difficulty: Moderate
Instructions
Things You'll Need:
- 5 to 7 dried chilis
- 1 tsp. coriander seeds
- 1 tsp. caraway seeds
- 1/2 tsp. cinnamon
- 1/2 tsp. ground cloves
- 1 small shallot, finely chopped
- 3 garlic cloves, finely chopped
- 1 tsp. salt
- 1 tbsp. curry powder
- 1 tsp. dry mustard
- Saucepan
- Mortar and pestle
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Step 1
Before assembling your other ingredients, slice chilis lengthwise and remove seeds. Discard seeds. Then put chilis in cold clean water to soak. By the time the other ingredients are ready, the chilis will be soft enough to work with.
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Step 2
Heat saucepan gently until pan is hot. Cook coriander and caraway seeds without oil until they are browned. Remove from heat.
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Step 3
Pound seeds into a fine powder and set aside in a small dish.
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Step 4
Drain chilis and pound them in the mortar and pestle.
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Step 5
Add the rest of the ingredients in one pile and pound.
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Step 6
After all ingredients have been pounded together, add the pounded coriander and caraway seeds.
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Step 7
Store in a plastic container with a tight-fitting lid.
Comments
chilibop said
on 2/16/2009 Thanks for pointing out that this is vegan. Can't wait to try it!