I recently went to Mirch again, and had their extremely spicy (yet yummy!) Chicken Vindaloo. And I noticed that I have yet to post a proper curry recipe, and so I thought that I would do that during the long Greek Orthodox Easter weekend. Alas, I ran out of garam masala, and I decided to make my own roasted spice mix. After scouring my recipe books at home and online, I found one that I liked (and that I could make, since I may have an extensive spice pantry but still not that extensive). It was rather exciting to make, and I had a very useful ‘ingredient’ that some of you might have – a strong, energetic and helpful husband. I do not own a spice grinder, and so I used a pestle and mortar. But that required a lot of elbow grease, and I had the husband to help me!
- 2 sticks of cinnamon
- 15 pieces of whole green cardamom
- 15 pieces of whole cloves
- 1 tbsp of cumin seeds
- 1 tbsp of coriander seeds
- 1 tbsp of black pepper seeds
- 1 tsp of grated nutmeg
- 1 tbsp of dried red chilli flakes
What you will need:
- A spice grinder or a pestle and mortar.
- Dry fry the spices until fragrant, continuously stirring to make sure the spices don’t burn. This will help to activate the oils in the spices.
- Leave aside to cool slightly.
- Grind into a powder in a spice grinder or a pestle and mortar.
- Use immediately (in this instance, it was for this Creamy Prawn Curry). Store in an airtight jar.