Friday, 18 July 2014

Garam Masala

I get many complements on my cookery, especially my curries. One of the most invaluable tips I can give is use fresh spices. I spoke about the use of freshly ground spices over having endless powders in my Lessons In Spices post where I shared a great all purpose recipe also. Everyone will have their own particular blend of garam masala. Masala simply means spice and you can make any multitude of mixes, garam, meaning hot, but there is no chilli in the mix it is referring to the warmth of the spice mix. Here is the mix that I use.

you will need;

1tbsp whole green cardamom seeds
1tbsp whole cumin seeds
10 whole black cardamom seeds
4 bay leaves
1/4 cup whole coriander seeds
1tbsp whole cloves
1tbsp whole black peppercorns
3 whole star anise
2 cinnamon sticks
1/2tbsp whole fennel seeds
method;
  1. Dry roast each of the spices in a pan. Make sure you roast each of the spices separately as they each have a different roasting time. Once the spice begins to make a slight popping sound it is done, with the bay leaf begins to change colour it is cooked.
  2. You can grind the spices into a fine powder using a coffee grinder then or store the mix and grind as and when to ensure they are really fresh.



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