This simple yet aromatic mix is a good introduction to the world of curries. The spices are untoasted, which makes it quite mild. It is used for white or yellow curries, vegetable curries or anywhere you want spice but no heat. You can also use this fragrant mix to season dishes right at the end, like a tomato salad or perhaps a deep-fried morsel.
Makes approximately 220 g.
Ingredients 6
6 g curry leaves
70 g coriander seeds
60 g fennel seeds
30 g nigella seeds
30 g cumin seeds
25 g turmeric powder
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Method 2
Place the in a frying pan over a medium–high heat and cook gently for about 2 minutes. Reduce the heat a little and cook for another 1–2 minutes until they are dry and toasted, but not browned.
Allow the leaves to cool completely, then combine them with the , , , , and . Grind to a fine powder and store in an airtight container.
