Thai curry powder homemade, a poem

Ingredients for 1 servings:

• 2 tsp cloves
• 5 cm cinnamon, whole
• 2 tsp fennel seeds
• 4 bay leaves
• 2 tbsp cumin
• 5 tbsp coriander
• 2 tsp turmeric
• 2 tsp paprika powder, hot, or more

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

PONG KARI

Add all the ingredients to a wok or frying pan. Roast without adding any fat over medium heat for about 1 minute, stirring occasionally, until the mixture is aromatic. Let it cool, then grind finely in a mortar and pestle, mix thoroughly, and pour into jars. You’ll have about 10 tablespoons of homemade curry powder. Sealed in a jar, the curry powder will retain its flavor for up to a year. And the great thing is, you can decide how spicy you want the powder to be.