|Club House Turmeric, Ground||18 g|
|Club House Coriander Seed||6 g|
|Club House Cumin Seed||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.