This recipe and others can be found in Dave DeWitt’s book, “A World of Curries.” Do your stomach a favor and pick up a copy of it here.
Making Curry Powders and Pastes
Many purists abhor commercial curry powders. “They are anathema to Indian cooking,” wrote Dharamjit Singh, author of Indian Cookery, “prepared for imaginary palates, having neither the delicacy nor the perfume of flowers and sweet-smelling herbs, nor the savour and taste of genuine aromatics.”
