Yield: 200 servings
| Measure | Ingredient |
|---|---|
| 1¾ ounce | Coriander seeds |
| 1 ounce | White cummin seeds |
| ½ ounce | Cassia bark; pieces |
| ⅓ ounce | Fennel seeds |
| ⅓ ounce | Black mustard seeds |
| ⅓ ounce | Green cardamon seeds |
| ⅛ ounce | Fenugreek seeds |
| ¾ ounce | Turmeric |
| ¾ ounce | Garlic powder |
| ⅛ ounce | Lovage seeds (celery ok) |
| ⅛ ounce | Wild onion seeds (kalonji) |
| ⅛ ounce | Cloves; whole |
| 1/16 ounce | Dry fenugreek leaves |
| 1/16 ounce | Dry bay leaves |
| 1/16 ounce | Dry curry leaves |
| ⅓ ounce | Ginger powder |
| ⅓ ounce | Ground chillies |
GROUND SPICES
To get the green cardamom seeds, you should procure green cardamom pods and remove the seeds by splitting open the pods - you should weigh the seeds only.
Place the whole spices in a pan in a pre-heated 160C/325F/Gas 3 oven and dry roast until they give off their aroma. (10 mins is usually sufficient). the spices should not blacken - a light brown at most should suffice. Allow to cool.
When cool, grind finely in a coffee grinder or spice mill and mix with the ready ground spices. Store in a tightly sealed container away from light in a cool place for up to six months and use as required.
Recipe from The Balti Curry Cookbook by Pat Chapman ISBN 0 7499 1342 8 Submitted By IAN HOARE On 05-06-95