EVERYONE knows us Brits love tucking into a good curry – but have you ever tried making your own curry powder from scratch?
This month, Somerset Curry Club shares the secret of making GARAM MASALA, for a truly moreish spice mix that will enhance the flavour of your curry.
Spices can be used whole or grounded to a powder. If whole, they are usually added at the beginning of the recipe; if in powdered form, it is generally sprinkled on the dish, after cooking is almost done.
TO MAKE YOUR OWN GARAM MASALA:
Ingredients
¼ cup Cumin seeds
4-5 Green Cardamoms
6-8 Black Cardamoms
7-8 Cloves
8-10 Black Peppercorns
5 sticks of Cinnamon preferably 2 inch each
3 Bay leaves 3 dry Red chillies
½ cup Coriander seeds
Preparation
1. Roast the Spices in a dry thick bottomed pan.
2. Roast them together except coriander seeds which need to be roasted individually.
3. Watch them while roasting as they can be easily burned.
4. Take them of the heat the moment they start crackling and get fragrant.
5. Cool before grinding 6. Can be stored in the air tight container for 1- 2 months
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