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Curry Powder

January 16, 2008 Leave a comment

Masala mix is just what I call a combination of spices that go towards making a curry sauce. It can be a bog standard curry powder from the supermarket, a simple blend of a few spices or however you like it.

At it’s most basic, a masala mix consists of cumin, coriander and turmeric. Even with just those three basic spices a tasty curry can be made. What follows is the blend of spices I use as a base for most curries.

Spices for roasting

  • 1 tbsp cumin seeds
  • 1 tbsp coriander seeds
  • 1 tsp mustard seeds
  • 1 tsp fennel seeds
  • 2 bay leaves

Remaining spices

  • 1 tbsp turmeric powder
  • 1 tbsp garam masala
  • 1 tsp chilli powder
  • 1/2 tsp pimento powder
  • 1/2 tsp fenugreek powder
  • 1/2 tsp asafoetida powder
  • A large pinch of ground nutmeg

Method

Take the spices for roasting and place them in a small frying pan or skillet over a medium-high heat. Roast them for 2-3 minutes until they darken slightly and give off their aromas. Use a mortar and pestle to grind them into a fairly fine powder and combine the remaining spices. The above makes enough for around 6 or 7 curries.

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Curry Paste

April 30, 2007 Leave a comment

I decided to make up some of the curry paste I saw last weekend after we had our pakoras.

Normally when I think of a curry paste; I think of a reduced base of onion, garlic, chillies and spices – but this is different. It’s more an aromatic base to my mind. It’s quick and easy to prepare as well.

Ingredients

Take equal quantities of (100g of each):

  • Green chillies
  • Ginger
  • Garlic

Method

Chop the chillies roughly (keep the seeds if you like it hot), peel the ginger and slice roughly, then flatten the cloves of garlic (whole, with the flat of a knife).

Chuck the lot in a food processor and give it a whizz while adding olive oil until you get a nice consistency of paste (you want to keep some texture). About 150ml of olive oil should be ample.

Find a jar or some tupperware to store it in (my quantities make almost enough to fill a jam jar) and keep in the fridge or freezer for later use. I’m storing mine in the fridge with a layer of olive oil on top to help preserve it.

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