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| * For roasted curry powder: |
| 1. |
8 oz coriander seeds |
| 2. |
4 oz cumin |
| 3. |
2 oz sweet cumin |
| 4. |
2 tsp fenugreek |
| 5. |
1 tbsp peppercorn |
| 6. |
1 sprig of curry leaves |
|
| 7. |
4” pandan leaf |
| 8. |
5 cloves |
| 9. |
2 tbsp washed and dried raw rice |
| 10. |
10 cardamoms , seeds only |
| 11. |
2” cinnamon stick |
|
| Serves 6 |
| |
| To make the curry powder, roast each condiment separately over a moderate heat, shaking the pan frequently, until each becomes a dark golden brown color, taking care not to burn. Roast the rice until light golden brown and put all ingredients into a mortar and pestle or grinder and grind to a fine powder. Store in an air-tight jar |
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Method |
| 1. |
Season the cabbage with salt, turmeric powder and cinnamon |
| 2. |
Heat oil and add the mustard seeds. Allow to pop and add the seasoned cabbages |
| 3. |
Add all the other ingredients, except the thick coconut milk and the roasted curry powder. Bring to boil |
| 4. |
When mixture is well sautéed add the roasted curry powder and the thick coconut milk |
| 5. |
Bring to boil and reduce heat and allow to simmer until the curry is dry |
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Curries
