DRY SPICE MIX

IT’S HANDY HAVING READY-MIXED SPICES – HERE ARE TWO WONDERFUL RECIPES. ONE, A STRIPPED BACK CLASSIC FOR CURRIES AND ALL-ROUND USE, AND THE OTHER MORE SPECIFIC IN FLAVOUR, SO STIR INTO YOGHURT OR CRèME FRAîCHE AND USE AS A MARINADE, OR ADD AT THE TAIL END OF COOKING.

Korma Masala

SAVE THIS ONE FOR SPECIAL OCCASIONS. MIX IN WITH CREAM, YOGHURT OR GHEE, RUB OVER OR USE TO MARINATE MEAT AND VEGETABLES, THEN ROAST OR BARBECUE.

MAKES ABOUT 2–3 TABLESPOONS
PREPARATION TIME: ABOUT 5–8 MINUTES

SPICES

8 large dried chillies, dry-roasted in a frying pan over a gentle heat

seeds of 8 green cardamom pods

2 cinnamon sticks

1 teaspoon ground turmeric

6 cloves

1 teaspoon ground ginger

3 saffron threads

NOTE

Take the seeds from the cardamom first, then use a mortar and pestle to grind into a fine powder.

1. Use a mortar and pestle to grind all the ingredients into a fine powder. Place the mixture in a jar with a tight-fitting lid and use within a month.