(for any kind of meat curry)
Mild Curry
Ingredients:
1 kati ketumbar (coriander seed)
¾ kati jintan puteh (cumin)
½ kati jintan manis (sweet cumin)
¼ kati dry chillies (seeded)
¼ kati dry saffron (or a little less)
1 ½ inch piece cinnamon
8 cloves
2 dessertspoons peppercorns
2 toh cascas
8-10 nutmeg seed
Hot Curry
Ingredients:
1 kati ketumbar (coriander seed)
¾ kati jintan puteh (cumin)
½ kati jintan manis (sweet cumin)
¾ kati dry chillies (1/4 kati seeded)
1 ½ inch piece cinnamon
¼ kati dry saffron
8 cloves
2 dessertspoons peppercorns
