Yield: 200 servings
|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||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|
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