The Big Book of Curry Recipes (52 page)

Ras el hanout

Origin:
North Africa
       Period:
Traditional

This is a traditional North African recipe for a complex and very aromatic spice blend that’s a feature of the region’s cookery.

Ras el hanout (رأس الحانوت) is one of the ‘must have’ spice blends in Middle Eastern and North African (especially Moroccan) cuisine. The name itself literally means ‘Head of the Shop’ in Arabic and refers to the best quality spices that the merchant has. Though there is no set combination of spices that comprises ras el hanout, most versions contains over a dozen spices (and some can have as many as a hundred ingredients). The mixture given below represents an authentic Moroccan version containing a large number of spices, including some rather obscure ones such as rosebud (which can be omitted).

Ingredients

4 whole nutmegs

10 rosebuds (dried) (or 25g [1 oz] dried Damask rose petals or 25g [1 oz] dog rose petals) [optional]

5 x 6cm (1 1/2 in) cinnamon sticks

12 blades of mace

4 tsp allspice

1 tsp aniseed

8 pieces of dried turmeric (or 2 tbsp powdered turmeric)

4 dried cayenne chillies

8 dried piri-piri chillies

1/2 tsp lavender leaves [omit if serving to a pregnant woman]

1 tbsp white peppercorns

2 pieces dried galangal

5cm (2 in) piece whole ginger cut into small cubes (or 2 tsp ground ginger)

6 cloves

4 tsp long pepper

24 allspice berries

20 green cardamom pods

4 black cardamom pods

2 tsp cubeb pepper

2 tsp grains of paradise [optional]

4 tsp aniseed

2 tsp cumin

10 saffron threads

1 tbsp fenugreek

2 tsp mustard seeds

Other ingredients often used include the following:

Alligator Pepper

Cinnamon

Galingale

Cassia bark

Ashanti Pepper

Belladonna berries

Ajwain (Bishop’s Weed)

Orris root

Black pepper

grains of paradise

Mastic

Nigella seeds

Senegal pepper

Monk’s Pepper

white ginger (zedoary root)

Method:

Place all the ingredients in a dry no-stick drying pan and toast under gently heat until the spices begin to colour and/or dry out (the spices are sufficiently toasted when cumin and mustard seeds begin to ‘pop’. When done, set the pan aside and allow to cool thoroughly before transferring to a coffee grinder and grind to a smooth powder. If properly toasted and the wet ingredients are dried then this spice blend will keep in an airtight container for several months.

Shichimi Togarashi (Japanese Seven-spice Powder)

Origin:
Japan
       Period:
Traditional

This is a traditional Japanese recipe for a classic spice blend with citrus peel intended for soups and fatty meats.

This is an essential component of many Japanese recipes (where
Togarashi
is the Japanese word for ‘chillies’). The dried citrus peel in this recipe makes it an excellent accompaniment to fatty meats and fish.

Ingredients

2 tbsp Sichuan pepper (Sanshō), ground

1 tbsp dried tangerine peel

1 tbsp chilli powder

2 tsp nori sheet, flaked

2 tsp black sesame seeds

2 tsp poppy seeds

2 tsp garlic, minced

Method:

If you cannot get ready-made dried tangerine peel, it’s easy enough to make your own. Pare the peel of a tangerine, cut into strips about 5mm in width then cut into fine shreds. Spread over a lightly-greased baking tray then place in an oven pre-heated to 70ºC (160ºF) and allow to dry out over night. The following morning, allow to cool then crush in a mortar and store in an air-tight jar.

To make the shichimi togarashi, simply combine all the ingredients together and transfer to an air-tight container. It will keep in the refrigerator for up to 1 month.

Wot Kimem

Origin:
Ethiopia
       Period:
Traditional

This is a traditional Ethiopian recipe for a classic spice blend powder, also known as Tikur Kemem that is typically used to flavour red wot dishes.

This is a classic Ethiopian spice blend that’s typically used for finishing most red wot (stew) dishes. Sometimes this is known as Tikur Kemem.

Ingredients

110g (3 1/2 oz) black cumin seeds, ground

110g (3 1/2 oz) ajwain seeds (bishop’s weed), ground

1 tbsp powdered ginger

1 tbsp garlic powder

1 1/2 tbsp ground Ethiopian cardamom (
Aframomum corrorima
) seeds, or substitute black cardamom seeds

Method:

Combine all the ingredients in a bowl and mix thoroughly. Transfer to an air-tight jar and store in a cool, dark, cupboard until needed.

Traditional Curry Blends

Masalas

The name ‘masala’ comes from the Hindi and literally means ‘a mixture of spices’. These are typically aromatic spice blends used to flavour curries and pickles and are typically added towards the end of cooking. Garam Masala is the famous spice blend, a mix of hot spices, but it is not the only one and these blends are to be found in countries apart from India, as show here.

Achari Masala

Origin:
India
       Period:
Traditional

Achari Masala is a traditional Indian recipe (from the Punjab) for a classic aromatic spice blend that was originally used for pickles, but which is now also used for curries.

This is a classic curry spice blend that is based on Achar powders (pickle spices) and is a feature of Punjabi cuisine.

Ingredients

1/2 tsp fenugreek seeds

1 tsp fennel seeds

1/2 tsp cumin seeds

4 whole cayenne peppers

3 tbsp crushed hot red chillies

1 tsp kalonji seeds (Nigella seeds)

1 tsp black mustard seeds

Method:

Separately dry roast all the spices in a non-stick pan for about 1 or 2 minutes each, or until aromatic. Combine all the spices together, transfer to a spice grinder or coffee grinder and process until you have a coarse powder.

Store in an air-tight jar until needed.

Amchar Masala

Origin:
Trinidad
       Period:
Traditional

This is a traditional Trinidadian recipe for a classic spice blend, based on an Indian original for toasted and ground whole seeds that is used almost ubiquitously in Trinidadian cuisine, particularly for Trini-style curries.

This is a classic Trinidadian spice blend influenced by the masalas or spice blends of India.

Ingredients

4 tbsp coriander seeds

1 tbsp cumin seeds

2 tsp black peppercorns

1 tsp whole fennel seeds

1 tsp brown mustard seeds

1 tsp fenugreek seeds

Method:

For this recipe you need whole seeds. Heat a small non-stick pan and add the whole spices to this individually. Fry, stirring frequently, until the seeds are dark and aromatic then turn (about 2 minutes) into a spice or coffee grinder then fry the next set of seeds. Once all the spices have been toasted and added to the grinder render to a fine powder and turn into an air-tight jar.

Store in a cool, dark, cupboard where the spice blend will keep for several weeks.

Balti Garam Masala

Origin:
India
       Period:
Traditional

This is a traditional Indian recipe for a classic version of the aromatic Garam Masala spice blend typically used to flavour balti dishes.

Ingredients

65g (1/2 cup) coriander seeds

6 tbsp White cumin seeds

4 tbsp Aniseed

4 tbsp Cassia bark; pieces

1 tbsp dried rose petals

4 tbsp Green cardamom seeds (split open the pods to remove the seeds)

2 tbsp cloves

1 tbsp Dried mint leaves

1 tbsp Dried bay leaves

8 strands of saffron

Method:

Lightly roast all the spices (except the rose petals, mint leaves, bay leaves and saffron) in a low oven (do not let the spices burn). They should only give off a light steam and when they give off an aroma, remove from the heat, cool, mix-in the remaining ingredients and grind in batches.

After grinding, mix thoroughly, and store in an airtight jar. Balti Garam masala will last almost indefinitely, but it is always better to make small fresh batches every few months to get the best flavours.

Chaat Masala

Origin:
India
       Period:
Traditional

This is a traditional Indian recipe for a classic spice blend that combines salty sour and chilli flavours. Often it’s used as a condiment for snacks but can also be used in making vegetarian curries.

Ingredients

4 tbsp coriander seeds

2 tbsp cumin seeds

1 tbsp ajwain

1 tbsp amchoor (mango powder)

2 dried red chillies

3 tbsp kala namak (black salt)

1 tsp black peppercorns

pinch of asafoetida

1 tsp anardana powder (ground pomegranate seeds)

Method:

Place the coriander seeds in a frying pan and fry, dry, on medium heat until toasted and fragrant remove from the pan and set aside. Repeat this process with the cumin seeds, asafoetida and ajwain. Allow the spices to cool then grind to a fine powder (along with the other spices) either in a pestle and mortar or in a coffee grinder. Store in an air-tight container.

Char Masala

Origin:
Afghanistan
       Period:
Traditional

This is a traditional Afghan recipe for a classic spice blend of cinnamon, cloves, cumin seeds and black cardamom seeds that’s used to flavour a range of Afghan dishes.

Ingredients

1 tbsp ground cinnamon

1 tbsp ground cloves

1 tbsp cumin seeds, crushed in a mortar

1 tbsp black cardamom seeds

Method:

Combine all the spices in a bowl and stir to mix. Turn the mixture into a jar and store in a cool, dark, cupboard. The mixture will keep for up to 4 months and should be used as needed.

Garam Masala

Origin:
India
       Period:
Traditional

This is a traditional Indian recipe for a classic fragrant spice blend that’s a feature of much of Indian cookery.

Garam Masala is the classic Indian spice blend. Literally the phrase is formed from he words garam (hot) and masala (mixture of spices). However, the hat referred to is a medical cleansing heat and is a classic component of Hindu medicine. The spice blend is easy to make and will keep for up to a month in an air-tight jar

Ingredients

1 tbsp coriander seeds

1 tbsp cumin seeds

1 tsp Green Cardamom Seeds

1 tsp cloves

1 tsp black peppercorns

2 x 5cm (2 in) Cinnamon sticks

2 Bayleaves

1/2 nutmeg, freshly grated

1 Spring Onion

4 Black Cardamoms

Method:

Creating this blend is simplicity itself: simply place all the ingredients in a clean coffee grinder and grind for at least a minute. Test the mixture by rubbing a sample between your fingers. You need a finely-ground mixture, which should not feel gritty to the touch.

Spoon into an airtight container and store in a dark place such as a cupboard. Garam masala should always be added to food towards the end of cooking. It can also be used as a garnish for cooked meats, vegetables or yoghurts.

Green Masala

Origin:
India
       Period:
Traditional

This is a traditional Indian recipe for a classic blend of ginger, garlic, chillies and coriander that’s used as the base for pickles and curries.

This is a classic Indian green spice blend that can be used as a basis for a curry or even for chutneys and pickles.

Ingredients

1 small piece of fresh ginger, peeled and chopped

1 garlic clove, sliced

4 fresh green chillies, halved lengthways

1 small bunch of fresh coriander, stalks removed

Method:

Combine all the ingredients in a mortar and pound to a paste with a little water. Transfer to a clean jar, seal and store in the refrigerator. The mix will keep for up to 2 weeks.