West Indian Masala
This spice blend is superior to commercial masalas because the freshly ground seeds have not oxidized and lost their flavor. Generally speaking, when turmeric is added to masala, it becomes curry powder. This masala is not a substitute for garam masala, but can be used in addition to it, and in most good curry dishes. Also try making chai, a spiced tea with it.
West Indian Masala
Ingredients:
- 6 tbsp coriander seeds
- 1 tsp fenugreek seeds
- 2 tsp fennel seeds
- 1 tsp mustard seeds
- 1.5 tsp cumin seeds
- 2 tsp ground turmeric (for curry)
Directions:
Roast all the seeds in a large pan in a 350 °F oven until the seeds begin to pop. Place a baking sheet on top of the pan and roast for an additional 8 minutes, taking care not to burn the seeds.
Let the seeds cool, then finely grind them together in a spice grinder or with a mortar and pestle. If you wish to make a curry powder, add turmeric and mix well. Store in an airtight container.
Makes about ½ cup.
