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Recipe

South Indian Curry Spice Mix

By Aminni Ramachandran Fine Cooking Issue 02
Suzanne Roman

Yield: Yields approx. 1/4 cup.

Since ground spices quickly lose their flavor, it’s best to buy spices whole and then toast and grind them yourself just before using in a dish. This recipe makes enough for one to two batches of South Indian Chicken Curry, depending on how much spice you like.

Ingredients

  • 1 tsp. vegetable or canola oil
  • 1 Tbs. coriander seeds
  • 1 Tbs. fennel seeds
  • 1 tsp. cumin seeds
  • 4 whole cloves
  • 2 green cardamom pods
  • 1/2-inch piece cinnamon stick
  • 1/2 tsp. black peppercorns
  • 1/2 tsp. ground turmeric
  • 1 tsp. ground cayenne pepper

Preparation

  • Put a small frying pan over medium heat. When it is hot, add oil. When oil is hot, add coriander, fennel, cumin, cloves, cardamom pods, cinnamon stick, and peppercorns. Cook the spices, stirring, until they begin to brown and release their aromas, about 30 seconds. Immediately transfer spices to a clean coffee grinder or spice grinder, and grind to a powder (you can also grind the spices in a mortar and pestle). Add turmeric and cayenne pepper and mix well.
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