Indian Curry Spice Mix Recipe - Cooking Index
Indian Curry Spice Mix Recipe - Cooking Index
| 1/2 cup | 118ml | Coriander seed |
| 1/4 cup | 59ml | Cumin seed |
| 7 | Red chiles | |
| 1 tablespoon | 15ml | Whole black peppercorns |
| 1 tablespoon | 15ml | Mustard seed |
| 2 tablespoons | 30ml | Ground turmeric |
| 2 tablespoons | 30ml | Fenugreek seed |
If you use a baking tray and the oven, preheat the oven to 300F. Line the baking tray with aluminum foil and place all the whole spices in separate heaps on the tray (this is so that you can easily remove the smaller spices as they get done".
Place the baking tray on the top shelf for up to 10 minutes, or until the spices become aromatic and slightly brown. Do not over-roast. If you use a frying pan ( a heavy cast iron pan is preferred), set it over low heat and separately dry-roast the whole spices, stirring them and shaking the pan constantly until the aroma is released and they begin to brown. (When roasting the chilies, keep your face averted as they give off a pungent, eye-watering smoke) Do not let the spices burn.
If you are using ground spices, warm them gently on a baking tray in the oven until they begin to give off an aroma, taking care not to burn them; this is a quick process. Feed the roasted whole spices into a spice grinder, blender or mortar and grind or pound into fine powder. (This will have to be done in batches.) Accumulate the powder in bowl or pour it into a storage jar. Add the pre-ground spices and stir or shake the mixture until all the spices are thoroughly blended. Cover the bowl or cap the storage jar tightly.
Source:
The Cuisines of Asia, by Jennifer Brennan
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