Parent thread: British Indian Restaurant (BIR) cooking
Another recipe that comes directly from Misty Ricardo's Curry Compendium by Richard Sayce which is an indispensable book for BIR cooking. TBH recently I've just been using a commercial one and there are tonnes out there. I have some Rajah that I picked up in the UK which works great, but since we're going through the motions of doing things from scratch I made up a batch.
Ingredients
Blend everything in a spice grinder and then store in an airtight container.
Another recipe that comes directly from Misty Ricardo's Curry Compendium by Richard Sayce which is an indispensable book for BIR cooking. TBH recently I've just been using a commercial one and there are tonnes out there. I have some Rajah that I picked up in the UK which works great, but since we're going through the motions of doing things from scratch I made up a batch.
Ingredients
- 2-3 Indian bay leaves
- 1 1/2 tsp green cardamon
- seeds of 1 black cardamon
- 1 tsp black peppercorns
- 2 tsp cloves
- 2 1/2 tbsp cumin seed
- 1 1/2 tbsp coriander seed
- 1 1/2 tbsp turmeric powder
- small piece of mace
- 1/2 of a nutmeg
- 1 star anise
Blend everything in a spice grinder and then store in an airtight container.