Madras Spice Mix!
My next recipe will be for Lamb Madras probably with Pilau Rice but might do that separately. But, before you can make that meal, you need the Madras Spice Mix first! I have been getting quite a lot of takeaways recently, mainly Lamb Madras hence this post, however, my pocket is starting to suffer, so I thought why not make my own and save a bit of cash? I basically have a large enough spice collection to do it (Don’t however have any Fenugreek at the moment, although it is included here, I replaced it with a little extra Fennel and Caraway).
So I sat down, briefly looked at 3-4 recipes that sounded more authentic and tried to keep how it should taste in my head. This is the result, it’s hot, sweet, earthy, sour and has a mild aniseed flavour, so, pretty much perfect! If you try it, please let me know your thoughts and comments!
– Recipe –
Makes just under half a litre, most of the spoons were slightly heaped
– 5 dried Red Chilli’s
– 4 tablespoons Cumin
– 3 tablespoons Coriander Seeds
– 2 tablespoons of Cardamom (hulled, the seed casings removed)
– 3 tablespoons of Fennel seeds
– 3 tablespoons Pepper
– 1 tablespoon Fenugreek seeds
– 2 tablespoons Caraway
– 2 tablespoons of Cinnamon
– 3 tablespoons of Ginger
– 4 tablespoons Cayenne Pepper
– 1 tablespoon of Garam Masala
– 2 tablespoons Salt
– 1/2 a tablespoon Ground Turmeric
– 8 Star Anise
– 4 Bay leaves, chopped into quarters
– Paprika, to bring out the red colour
- Get a frying pan to a low heat, toast the chilli’s till brittle but not burned. Begin to grind in a pestle and mortar, or throw in a blender.
- One at a time toast the Cumin, Coriander Seeds, Cardamom, Fennel seeds, Fenugreek seeds Pepper and Caraway. Toss and stir constantly and toast for 2-3 minutes till pungent and slightly darkened, the moment the spices are done grind them in the pestle and mortar reserving some of the mix in a bowl if the mortar becomes overfull.
- Mix with the powdered spices and Salt, then mix in the Star Anise and Bay.
- Store in a airtight glass container.