DIY GARAM MASALA
This spice mix is one of the mainstays of my pantry. I try to mix and match for different kinds of curries — from adding a bit of dried coconut to Malaysian fish curry to mixing up a quick one for an everyday mutton curry.
You can buy premixed versions, but I have my own recipe which I like to mix at this time of the year for a few of my favourite people as a gift, corny as it sounds, from the heart.
But, first, what is garam masala? Garam means “hot” and masala means “spices”. But this doesn’t mean it’s a hot chilli spice, rather that it’s made up of warm spices. Mostly it consists of coriander, cumin, pepper and mustard seeds that add a special flavour to curries, stews, marinades and, best of all, roast vegetables (try it if you haven’t).
It’s important to find a balance of spices suited to your taste. There’s no right or wrong, just different. I like my curries with a bit more coriander so I’ll add a touch more than the recipes call for. If you enjoy cinnamon, add a few more sticks, breaking them up before adding to your spice grinder.
I usually buy bulk packets of spices from my local spice shop, but you can get the basics at your supermarket or grocer.
What you’ll need: 8 tbsp coriander seeds 5 tbsp cumin seeds 3 star anise
2½ tsp cardamom seeds
4 tsp black peppercorns
2 tsp mustard seeds
2½ tbsp fennel seeds
2 tsp cloves
1 tsp ground nutmeg
4 pieces cinnamon stick about 5cm each (I usually use 2 sticks as I don’t like too much cinnamon)
Method:
Roast the spices together and let the mix cool. Use a coffee grinder or spice grinder to get everything finely ground if you’re making a large amount. If you’re making a quick mix for a pot or two (with a quarter measurement of the ingredients), use a solid pestle and mortar.
Seal the spice mix in clean, airtight containers and it can last up to six months.