Topic: Curry Masala

[Ashes]

Curry Masala is the name of a masala used by Hari Kristnas
it works wonderfully in traditional and restaurant style curries
as a replacement for garam masala.

This works well for any recipe calling for garam masala
and even works better with Kris Dhillions base sauce.

The woman in the Hari Kristna shop told me this is the
same masala she makes in the shop, give it a try, it
transforms the taste of indian food quite alot.

I translated the recipe from the Swedish so I?m
not sure what "Urad beans?" are!

dsp = dessert-spoon


3/4 dl  coriander seeds

2   dsp cummin seeds

2   dsp black mustard seeds

1/2 dsp fenugreek seeds

3/4 dsp urad beans (not sure about this one)

2   dsp curry leaves

1   tsp black pepper corns

2,1/4  dsp turmeric



 

[CurryCanuck]

Hi Ashes -
 Urad refers to lentils .

CC

[Mark J]

3/4 dl? coriander seeds

Sounds interesting, whats a dl ?

[Ashes]

Hi Mark
Dl is short for a deci-litre
or 1/10th of a litre or 100 ml

of course depends on which coriander seeds you are using
as some seeds are larger than others.
The ones the Hari Kristnas use are the larger variety

I forgot to say that you should roast and grind them the
usual way, you will end up with a very nice smelling
masala which works much better than Kris Dhillions own
garam masala recipe, IMO.

The tip here is to be very careful with the fenugreek seeds
as they become bitter if they burn, they recommend only
4-5 minutes roasting, i use preground fenugreek
as it works in most dishes. As spices become most
aromatic at different times i like to roast them individually
in a khari on a medium heat and check for colour and
smell to get the optimum flavour. Its worth the effort i think.

[DARTHPHALL]

Thanks, this looks like a very good alternative to Garam Masala, something else to experiment with  ;D