For Christmas last year, the other girlfriend got a funky orange spice grinder and we’ve been waiting till just the right moment to make something delicious. During one of our online treasure hunts for recipes, we came upon a promising sounding one for madras curry and thought we’d give it a go. Recipe is at the bottom for you.
First we had to dry fry all the spices except the turmeric and curry leaves. Being addicted to the beauty of seeds, I’d have been happy to have just a jar full of that mixture on my shelf forever. Once cooled and mixed with the tumeric and curry leaves, we ground it up in batches till it formed a fine, still-warm and fragrant powder. Looking forward to the weekend when we can make it into a curry! Yum!! Ingredients 1 cup coriander seeds ½ cup cumin seeds ¼ cup fennel seeds ¼ cup dried red chillies (broken) 2 tablespoons whole black peppercorns 2 tablespoons black mustard seeds 2 teaspoons fenugreek seeds 1 tablespoon ground turmeric 2 heaped tablespoons dried or fresh curry leaves Method Add all ingredients, except turmeric and curry leaves, to a dry frying pan and heat, stirring constantly, until the spices are fragrant (1-2 minutes). Cool, add curry leaves and then grind to a fine powder in an electric coffee/spice grinder or pestle and mortar. Stir in the turmeric.