Spicy Cuisine Recipes

Makes 1-2 Cups

Recipe by Peter Howard

• 3 tbsp coriander seeds
• 1½ tbsp cumin seeds
• 1 tsp fennel seeds
• 1 tsp Basmati rice
• 10–15 curry leaves
• 10 fenugreek seeds
• 2 small dried red chillies
• 3 whole cloves
• 18cm cinnamon stick
• 4 cardamom pods
• 2 large garlic cloves, roughly sliced

• Dry roast the coriander, cumin and fennel seeds in a non stick pan until lightly browned. Tip out to cool.
• Dry roast the rice until lightly browned. Tip out to cool.
• In a non stick pan, dry roast the curry leaves, fenugreek, chillies, cloves, cinnamon, cardamom and garlic for a few minutes. Cool and combine with the other ingredients.
• Grind in a mortar and pestle or in a small food processor to a powder. Store in an air tight container.