Ingredients
5 tbsp coriander seeds
3 tbsp powdered cumin
2 tsp cinnamon
1 dried chilli
or 2 fresh chilli, or 1 tsp chilli powder
2 tsp mustard seed
2 tsp fennel seed
1 tbsp cardamom seed
1 tsp fenugreek seed
6 bay leaves
3 tbsp curry powder
2 tbsp ground turmeric
1 tbsp ginger powder
2 tbsp olive oil
1 tbsp white vinegar
Equipment
- 1 frypan
- 1 mortar and pestle
Instructions
- Place all dry spice ingredients (coriander seeds, cumin, cinnamon sticks, chilli, mustard seed, fennel seed, cardamom seed, fenugreek seed, bay leaves, curry powder, turmeric, and ginger powder) into a frypan over high heat, stir and toast.
- Put the toasted spices into a mortar and pestle and pound to release all fragrances.
- Add olive oil and white vinegar. Pound for a further 3-5 minutes until a paste forms.
Notes
Tip
This may look like a lot of work with all these ingredients but it actually is pretty quick and the freshness of the spices beats a pre-made paste every time!
