Archive for the ‘Powders and pastes’ Category

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


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.


Take equal quantities of (100g of each):

  • Green chillies
  • Ginger
  • Garlic


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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