This is great for vegetable curries, and is best cooked with the vegetables. Use it as you would a store-bought curry powder. It is perfect for curried egg sandwiches.
Turn on your kitchen exhaust fan, so you don’t have a houseful of coughing people.
Heat all the spices in a dry heavy-based frying pan over medium heat for a few minutes, stirring often, until aromatic and golden brown. Tip into a small bowl to cool.
Grind to a fine powder, using a spice grinder, and store in an airtight container.
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