Having had two blogs at the beginning of my blogging ‘career’ there are some recipes which I know I have done, but when I search for them here, they don’t appear. I started blogging in September 2009 and only started this blog in April 2010. I don’t mind that I have to reproduce some of the recipes as at the beginning I did not even bother with photographs. When I finally did, I used the camera on my cell phone. Now I use a point and shoot Sony camera with a food setting and a timer. I don’t have money to spend on a decent food bloggers’ camera so for now, this will have to do. I had to make this cari recipe again as I will be sharing with you a recipe using the curry powder. My Curry book suggests you make your own curry powders from scratch, and I can readily agree with this. Cari is a Vietnamese curry powder which is influenced by Indian curries but uses star anise, an ingredient used in Vietnamese curries.
Do you make your own curry powders?
Cari Curry Powder Recipe
Adapted from Curry, page 282
Ingredients:
8 curry leaves
2 star anise
1-2 dried red chillies, deseeded
Method:
Fry the curry leaves, star anise, chillies, coriander, cumin, mustard seeds, fenugreek, cloves and peppercorns in a dry pan over a medium heat until you can smell the spices
Shake the pan while you are frying them
Remove from the heat and set aside
Once cool place into a spice grinder and grind until fine
Add to the ground spices and mix together well
Cooks Notes:
You can omit the red chillies if you do not want the heat
2.2
http://tandysinclair.com/cari-curry-powder-recipe/
Recipe from Lavender & Lime Blog ALL RIGHTS RESERVED http://tandysinclair.com
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About Tandy Sinclair
I am passionate about regional, sustainable and seasonal produce. I live in Gordons Bay in a cottage with my husband, our three dogs, a tortoise and a fish. We are busy building a house which is an adventure all in itself. Each year we visit a new place to experience the food of the area.
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