If you’ve been following my other blog America’s Test Chicken, written by me and my partner in all cooking crimes, you know we have been cooking Indian food of late. Last week we did a basic chicken curry that required a curry blend. Now if you don’t have time to make it yourself, look for Madras Curry blend in your grocery store. However, I made the blend my self, and I’m here to tell you….there’s absolutely no comparison!
Most of the recipes call for the blend to be added to whatever you’re stir frying so that the vegetables can act as a cushion to prevent the spices from being burned. If you add the spices to a preheated naked pan, or hot oil, you risk getting burnt flavors and unappealing aromas.
Here, the spices are added to garlic and onions.
After searching high and low for an adequate spice grinder, I settled on an inexpensive electric coffee grinder. (I needed one I could use for pods, seeds and bark and twigs! ) It also needed to have easy access and be easy to clean. This worked just fine.
Here’s the recipe:
2 Tablespoons coriander seeds 1/2 teaspoon whole cloves
1 Tablespoon cumin seeds 12 – 15 dried red cayenne chiles, stems discarded
2 teaspoons black or yellow mustard seeds
1 teaspoon black peppercorn 1 teaspoon ground turmeric
Place the coriander, cumin, mustard seeds, peppercorns, cloves and chiles in spice grinder and grind them to the consistency of finely ground black pepper. Stir in the turmeric, which will yellow the blend.
You can store the spice in a tightly sealed container away from light, heat and humidity for up to 3 months.
Honestly, give this a try. It’s fabulous! And…if you stick your nose in it, like I did, it’ll clear your sinuses!
Toodles,
Silly food picture:
Poop From the Coop 