Yields 1 Portions
10 whole dried Red chilies
8 whole Allspice berries
5 whole Cloves
1/2 teaspoon Coriander seeds
1/4 teaspoon Ajowan seeds
1/2 teaspoon black Peppercorns
1/2 teaspoon Fenugreek seeds
1/2 teaspoon ground Ginger
Level of Difficulty:
This recipe has not been reviewed
Heat a heavy frying pan, without oil. Put in the red chilies, allspice berries, cloves, coriander seeds, ajowan seeds, peppercorns and fenugreek seeds.
Dry roast over a medium heat until they darken, stirring frequently to prevent burning. Leave the spices to cool.
Grind everything, including the ginger, to a fine powder, and store in an airtight container for up to four months.
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