Madras-style curry spice mix

Ingredients for 1 servings:

• 2 tbsp coriander powder
• 2 tbsp cumin powder
• 2 tbsp turmeric powder
• 1 tbsp ginger powder
• 1 tsp mustard seeds, yellow
• 1 tsp fenugreek powder
• ½ tsp cinnamon powder
• ½ tsp cloves
• 1 tsp cardamom, green
• 1 tsp chili powder, hot
• 1 ½ tsp black pepper
• 20 curry leaves

Instructions

Working time approx. 10 minutes; Total time approx. 10 minutes

Finely grind all whole ingredients in a mortar and pestle or blender. Mix with the remaining ingredients in powder form. Store in a tightly sealed jar in a dark place. Note: If you use ginger in powder form, the mixture will keep for up to 2 years. However, it will gradually lose its flavor. If the mixture is made with freshly grated ginger, it should be used up within the next few days. Tips: If you like, you can lightly toast the mixture in a non-stick pan without any fat before preparing a dish; this will give it an even better flavor. But be careful, there are often only seconds between toasting and burning. The solid grains can also be briefly toasted in a pan without adding any fat before grinding, which will already incorporate a roasted flavor into the mixture! chefkoch.tv wishes you bon appetit with your homemade curry spice mix!