Eastern Essentials Indian Curry Spice Mix Recipes
EASTERN ESSENTIALS: INDIAN CURRY SPICE MIX
Made this spice mix years ago, then decided that there are others out there that like a bit of spicy curry. So, here you go. You have a hankering for some curry, but you do not like the store-bought versions of the classic spice mix, and you are not up to pulling out all those spice bottles and making your own... Oh well, maybe...
Provided by Andy Anderson !
Categories Seasoning Mixes
Time 5m
Number Of Ingredients 11
Steps:
- 1. PREP/PREPARE
- 2. Storage of homemade condiments and spices Because homemade spices and condiments do not contain any preservatives, it is important to store them properly. Non-reactive (glass) containers with tight-fitting lids are a must. If I am making a dry spice, I love to use old spice bottles that I have run through the dishwasher. If I am doing homemade sauces, I love using Weck jars. They are all glass, come in all sizes and shapes, and have excellent leakproof lids. If you shop online, you can go to Amazon, and type in "Weck Jars" and you will find a ton of them. Dry spices should be kept in a cool space, away from sunlight (spice cabinet), and sauces, in most cases, should be stored in the fridge. If properly stored, this spice should last 4 - 6 months.
- 3. When you use this dry spice, here is the secret to make those spices explode with flavor. Say that the recipe calls for a tablespoon of curry... add an equal amount of butter, then cook in a skillet for a few minutes. Let it brown, but not burn. Then add to the recipe. That browning in the butter will make those spices explode with flavor.
- 4. Gather your ingredients (mise en place).
- 5. Add all the spices to a non-reactive container, and store until needed.
- 6. PLATE/PRESENT
- 7. Use in any recipe that calls for curry spice. Enjoy.
- 8. Keep the faith, and keep cooking.
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- Using a mortar and pestle or a heavy pan, crush the nutmeg into pieces. With a spice grinder, grind the crushed nutmeg into a powder and set aside.
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- Cumin (Jira) Cumin seed is a spice with a flavour profile a little like caraway or dill, and is a staple of Indian cooking and curries. Generally cumin seeds are best used whole, and fried in oil at the beginning of a dish (the process called taarka).
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