Bengal Currie Powder

Ingredients

• 6 oz. coriander seed
• 3 oz. black pepper
• 1 oz. cummin-seed
• 0.5 oz. fenugreek-seed
• 1 oz. cayenne pepper
• 3 oz. best pale turmeric

Method

1. 1

   Mix thoroughly the ingredients after reducing them to the finest powder and passing through a fine sieve.

2. 2

   Set the powder before the fire to dry, turn it often, let it cool, and bottle it immediately.

3. 3

   Keep it closely corked.

As published

This recipe was extracted from Modern cookery, in all its branches (1884) by Eliza Acton, page 528. The excerpt below is the record exactly as published.

Bengal currie powder ; cover the pan, and shake it often until the fish is nicely browned ; next add by degrees the liquor in which it was stewed, and simmer it until it is perfectly done, but not so as to fall into fragments. Add a moderate quantity of lemon -juice or chili vinegar, and serve it very hot. BENGAL CURRIE POWDER. No. 1. Mix thoroughly the following ingredients after they have been separately reduced to the finest powder and passed through a fine hair or lawn sieve : — 6 oz. coriander seed 3 oz. black pepper. 1 oz. cummin-seed. \ \ oz. fenugreek-seed. I oz. cayenne pepper. 3 oz. best pale turmeric. Set the powder before the fire to dry, and turn it often ; then withdraw it, let it become cold, and bottle it immediately. Keep it closely corked. Obs.— We cannot think a large proportion of black pepper a de- sirable addition to currie powder, as it gives a strong coarse flavour : but as it may be liked by persons who are accustomed to it, we give the preceding and the following receipt without varying either : tlis second appears to us the best. Coriander-seed 8 oz. Chinese turmeric . . . . 4 oz. Black pepper . . 2 oz. Cassia . ^ os. White ginger . . . ..... 1 oz. Cayenne pepper

Cook this with the app: pantry check, scaling, and the assistant.