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Spice mixes
Anne_Marie_2
Posts: 2,123 Forumite
Does anyone else make up their own mixes, rather than buy them as ready made?
I tend to make curry spices up. Started off as just for one curry, then OH moaned that he never got the same curry twice. So went on to making a larger batch, but making it into a paste that could be stored in the fridge. The poor man has now realized that he will never get the same curry in this house, as sometimes will add tin of tomatoes, or not, will use different meat, sometimes use yoghourt - it all depends on what I have available! Even when you freeze it, it changes, think flavour is strengthened.
I buy whole spices, roast and then grind them - and if I do enough for a paste, just mix with olive oil and keep in fridge. (Probably should be ghee really).
This method does cost quite a bit of expense to start off with, compared to buying curry powder or paste, but is much more economical in the long run, if you cook a lot of curry. Whole spices last a lot longer than powdered form. And it is a great stress relief to grind the spices with mortar and pestle. Or whizz up in blender thingie if you don't have stress, or the time to have stress!
Not put a specific recipe here as I just make it up at the time - I tend to use coriander, cumin, chilli, bay leaf, cinnamon stick, mustard seeds - sometimes I add more things, curry leaves - I grow a curry plant, asafoetida, just depends.
Just wonder on tips for other recipes for mixed spices?
I tend to make curry spices up. Started off as just for one curry, then OH moaned that he never got the same curry twice. So went on to making a larger batch, but making it into a paste that could be stored in the fridge. The poor man has now realized that he will never get the same curry in this house, as sometimes will add tin of tomatoes, or not, will use different meat, sometimes use yoghourt - it all depends on what I have available! Even when you freeze it, it changes, think flavour is strengthened.
I buy whole spices, roast and then grind them - and if I do enough for a paste, just mix with olive oil and keep in fridge. (Probably should be ghee really).
This method does cost quite a bit of expense to start off with, compared to buying curry powder or paste, but is much more economical in the long run, if you cook a lot of curry. Whole spices last a lot longer than powdered form. And it is a great stress relief to grind the spices with mortar and pestle. Or whizz up in blender thingie if you don't have stress, or the time to have stress!
Not put a specific recipe here as I just make it up at the time - I tend to use coriander, cumin, chilli, bay leaf, cinnamon stick, mustard seeds - sometimes I add more things, curry leaves - I grow a curry plant, asafoetida, just depends.
Just wonder on tips for other recipes for mixed spices?
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