Hot spice mix
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¼ | cup | Cumin seeds |
| 8 | Dried red chiles | |
| 1 | tablespoon | Black peppercorns |
| 1 | tablespoon | Cardamom seeds |
| 1 | Inch cinnamon sticks, crushed | |
| 1 | tablespoon | Plus 1 tsp black mustard seeds |
| 1 | tablespoon | Fenugreek seeds |
Directions
Put all spices in a heavy skillet and dry roast over medium heat 5 to 10 minutes, until browned, stirring constantly. Cool completely, then grind to a fine powder in a coffee grinder or with a pestle and mortar. Store in an airtight container up to 2 months.
From: Steve Herrick Source: [The Book of Curries & Indian Foods by Linda Fraser]