Curry spice mix

Curry spice mix

By
From
Deep South
Photographer
Andy Sewell

Keep this bright curry powder on hand to spice up egg or chicken salads. Fold it through to your liking or use as a dust to garnish the finished dish.

Ingredients

Quantity Ingredient
450g onions, roughly chopped
450g shallots, roughly chopped
12 garlic cloves, peeled
6 cardamom pods
1 teaspoon mustard seeds
2 teaspoons fenugreek seeds
1 1/2 teaspoons turmeric
1/2 nutmeg
1/2 teaspoon chilli flakes
6 cloves
1 tablespoon fresh curry leaves
vegetable oil

Method

  1. Put the onions, shallots and garlic in a food processor and process to a paste. Heat just enough vegetable oil in a pan to cover the base, then add the paste and sweat over a low heat, without letting it colour, until everything is tender.
  2. Put all the remaining ingredients in a dry frying pan and toast until aromatic. Leave to cool, then grind to a powder in a spice grinder. Add to the onion mixture and keep cooking low and slow for at least 20 minutes, until the bitterness and raw taste has gone.
  3. Spread the mixture out thinly on a sheet of baking parchment and dry out in a dehydrator at 55–60°C overnight or until all the moisture has evaporated. (If you don’t have a dehydrator, you can do this in the oven on its lowest setting overnight). Grind to a powder and store in an airtight container in a cool, dry place. It will keep for 3–4 weeks.
Tags:
American
Southern cooking
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