This is spice blend for your curry dishes that you can make in only 5 minutes and keep in dark for a long time.
I can’t emphasize enough how much I love spices. Just a little pinch can transform any blend meal into a mouthwatering feast. My mum never used a lot of spices. However I’ve managed to get her to at least use pepper and chilly flakes. I can say, that made me very happy and if you’re not a spice lover, I guarantee this one is going to change you mind.
There are many curry spice blend recipes out there. Many of them use turmeric. I don’t use it in this recipe, because it has a quite powerful flavour. So I add it to the dish separately only if I know everyone will like it. If you prefer to have it in this blend, just add a teaspoon to the mixture. It is also delicious. This blend is quite spicy, so keep that in mind when making it. If you can’t stand the heat add only half a teaspoon or just a pinch of chilly.
This curry spice can be used in any kind of recipe – soup, vegetable, meat or fish dish. I will be posting some recipes using this blend in the future so keep in touch!
HOT CURRY SPICE BLEND
- 4 tsp coriander seeds
- 2 tsp cumin seeds
- 2 tsp fenugreek seeds
- 1 tsp peppercorns
- 1 tsp chili flakes
- 4 curry leaves
- 2 tsp dried lemongrass
- 2 tsp powdered garlic
- 2 tsp ground ginger
Roast coriander, cumin, fenugreek, and peppercorns in a hot pan without any oil for about a minute.
Grind the roasted seeds and the rest of the ingredients in a coffee grinder or a mortar.