‘Ome-Made Curry Secret No.1. ‘Ome-Made Curry Masala

Posted by on Aug 16, 2013 in Recipes, Talking Borax
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We eat a lot of curry in our household. At least once a week, sometimes as many as five!

I sometimes make up a mixture of spices specific to a particular dish but most of the time I use my ‘Ome-Made Curry Masala.

If you’re in a hurry it’s ideal and it tastes so much better than shop bought curry powder which I haven’t used in at least 20 years!

This recipe makes a serious amount of masala which lasts us about six months… sometimes! You can quite easily halve the quantities. The masala will keep for a year but will slowly start to lose it’s flavour after this time.massala jar

You may not have all the ingredients but have a go with what you’ve got. As long as you have the essential ingredients which are the coriander, cumin, turmeric, ginger, garlic and paprika.

Too make this masala you need a spice grinder (or coffee grinder). If you haven’t got a grinder you can either do a small amount and use a pestle and mortar or buy ready ground coriander and cumin and then miss out the whole spices (or use smaller amounts and grind in a pestle and mortar).

If you like curry and other spicy dishes it’s well worth investing in some sort of grinder as it allows you to experiment with a lot more ingredients.

So here is a recipe for a curry masala which is mild and savoury, you could up the heat by adding more chilli powder but remember once added it can’t be taken away. I prefer to make a mild masala and add the extra chilli, if required, when making a dish. I’ve also not included salt as again this can be added when making a dish.

Please note that when I make this masala I sometimes change amounts, add spices or leave them out depending on how I feel… if I was honest I don’t usually measure out the ingredients either! It always works out fine though!

 

‘Ome-Made Curry Masala

600g/1lb 5oz coriander seeds

500g/1lb 2oz cumin seeds (brown)

12 green cardamoms split

120g/4oz fennel seeds

180g/6oz fenugreek(methi) seeds

1 tablespoon pimento/allspice

1 tablespoon whole cloves

1 tablespoon whole black pepper corns

1 tablespoon nigella/onion seeds

1 tablespoon black mustard seeds

3 tablespoon uncooked rice

2 tablespoon dried fenugreek/methi leaf

225g/8oz turmeric powder

4 tablespoon paprika

2 tablespoons ground ginger

2 tablespoons garlic powder

2 tablespoon cinnamon powder

1 tablespoon chilli powder

1 tablespoon astafoetida

1 tablespoon gram flour

Method

Put all the whole spices and rice in a large roasting pan or baking sheet (you may have to do several batches) put in a medium oven (round about 165 C) for 15 – 20 minutes (there should be a light steam and lovely aroma coming from the spices).

Take out the oven and allow to cool.

The spices could be dry fried in a pan but be careful to keep them moving and don’t let them burn.

The whole spices and fenugreek leaf now need to ground (a bit at a time) and combined with the dry spices and ingredients (I use a big old bread pansion for this).

Once all the ingredients are combined they can be stored in a container with a tight fitting lid. The mixture can be used straight away but is best left a week or so to allow the ingredients and aromas to combine.

As a general rule I allow one heaped teaspoon of masala per person. For example 4 diced chicken breasts or 500g/1lb of main ingredient I would use about 4 heaped teaspoons.

For a start try using this masala in your favourite curry recipes.

Keep an eye on our blog for some really tasty curry recipes to come!

 

 

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