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Seychellois Massalé
Curries abound in Seychelles, and massalé is among the most common. Like most spice blends, there are numerous variations and approaches. The signature flavor comes from the combination of clove, cinnamon, cardamom, nutmeg, and pepper—all of which grow abundantly on the island.
Ingredients
3 Tbsp 1 Tbsp 1 Tbsp
Method
In a medium skillet over high heat, combine the coriander, cumin seeds, peppercorns, cardamom, cloves, and cinnamon and toast for 1 minute or less, swirling continuously to ensure even toasting and so that the spices do not burn. Do not overcook, or you’ll get a bitter, burnt taste. If you burn the first batch (it happens!), start over with fresh spices. Let cool, then grind to a powder using a
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