Roasted Masala
Published in Curry Pastes
This is primarily used for the Cape Malay Chicken Curry, although it may be used for other dishes.
Ingredients:
- 150 g coriander seeds
- 50 g dried red chillies
- 2 cinnamon sticks, in small pieces
- 15 ml cardamom pods. lightly crushed
- 25 g ground ginger
- 125 g cumin seeds
- 25 g black peppercorns
- 5 g whole cloves
- 25 g turmeric
Preparation:
- Place all the whole spices in a dry frying pan and roast, tossing and stirring, until the mixture is aromatic.
- Remove from the heat and combine with the turmeric and ginger.
- Allow to cool and grind fairly finely.
- Store tightly closed in a cool cupboard or the refrigerator – this makes a LOT of masala, so reduce for normal household use.
