*This recipe was created for 4 servings. To adjust the serving quantity, enter a new yield (4 to 1,000 servings) then click resize. As with any recipe, changing the quantity may affect flavor intensity. Please adjust ingredients according to your taste.
Ingredients | Quantities |
---|---|
Club House Turmeric, Ground | 18 g |
Club House Coriander Seed | 6 g |
Club House Cumin Seed | 2 g |
Cardamom | 1/2 g |
Club House Cinnamon Sticks | 1 g |
Club House Ginger, Ground | 1 g |
Club House Cloves, Whole | 1/2 g |
Club House Fennel Seed | 1/8 g |
This recipe was created for Club House for Chefs by: Jon Yao, Chef of Kato Restaurant in Santa Monica, LA.
For the Japanese Curry: Combine all the spices in a grinder until smooth. Reserve for use.
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