RECIPE | Thali Curry Blend
An essential spice blend used in many of our recipes.
Make a batch in advance and store in an airtight container.
Ingredients
10 g coriander seeds
10 g cumin seeds
10 g fennel seeds
10 g black mustard seeds
10 g black peppercorns
10 g Kashmiri chilli powder
10 g turmeric
5 g fenugreek seeds
5 g dried onion flakes
5 g dried garlic chips
5 g ground ginger
5 g fresh curry leaves
Method
Combine the whole spices in a shallow heavy based pan over a low heat and dry roast for 4 - 5 minutes.
Stir the spices continuously to prevent them sticking to the pan, becoming bitter or burning. When the spices become highly aromatic remove from the pan immediately or they will continue to roast.
Cool before mixing with the chilli powder, turmeric, dried onion, dried garlic, ginger and the curry leaves. Grind the blend in a spice or coffee grinder until very fine.
For an extra fine blend, sieve the Thali Curry Blend through a fine drum sieve.
Store in an airtight container in a dark place to extend the shelf life.
Makes 95 g
